Woodland Bundles
Woodland Bundles is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Bring water to a boil with 1/2 teaspoon salt.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBring water to a boil with 1/2 teaspoon salt.
Pour over bulgur in a heatproof bowl and let stand, uncovered, until bulgur is tender but still chewy, about 15 minutes.
Drain well in a sieve, then transfer to a bowl.
Add trout, currants, pine nuts, lemon juice, walnut oil, and 1/2 teaspoon each of salt and pepper, stirring gently to combine.
While bulgur stands, bring a 6- to 8-quarts pot of salted water to a boil (2 tablespoons salt for 4 quarts water) and add baking soda.
Blanch romaine leaves in batches until slightly wilted but still bright green, about 1 minute.
Remove with tongs and plunge into an ice bath.
Line a work surface with 3 layers of paper towel, then arrange 2 lettuce leaves, rib sides down, on paper towels.
Top with 3 more layers of paper towel, then roll over leaves with a rolling pin, crushing ribs.
Remove top layers of paper towel.
Trim enough from bottom of each leaf to form an 8-inch-long leaf.
Repeat with remaining leaves, replacing paper towels as needed. (You will have 4 extra leaves, in case any tear.).
Arrange 1 leaf with wider end nearest you.
Put 2 tablespoons of filling 1 1/2 inches from bottom of leaf.
Roll up, gently squeezing to compact filling and keeping a 1/2-inch border on either side free of filling, and fold in sides as you roll.
Transfer, seam side down, to a plate.
Make 15 more bundles in same manner.
Just before serving, drizzle with walnut oil.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.