Gluten Free/ Sides/ Vegetarian

DOLMADES: VEGETARIAN STUFFED GRAPE LEAVES

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Ingredients

  • Makes 25-30 dolmades:
  • ​8 ounces grape leaves from a jar, rinsed, drained, and stems removed
  • 1/2 cup long grain rice
  • 3/4 cup olive oil
  • 1 onion, finely chopped
  • 1 cup water
  • ​2 lemons, juiced (1/2 cup or more)
  • ​2 tablespoons chopped parsley
  • 1 tablespoon chopped mint
  • 1 teaspoon dried dill
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

1

​Sauté onions with 1/3 of the olive oil over medium low heat about 15-20 minutes or until very soft and lightly golden. Do not brown the onions.

2

Add rice and mix to combine.

3

​Pour 1 cup water, half of the lemon juice, salt and pepper. Bring to a boil and then simmer for 6-7 minutes or until the rice absorbs all of the liquid. At this point the rice is only par boiled.

4

Add all the herbs and mix well. Cool completely.

5

​Rinse and dry the grape leaves. Cut the hard stem from each leaf. Reserve the smallest and the torn leaves to lay on bottom of pot.

6

Lay a grape leaf shiny side down and place a tablespoon of rice filling on the bottom end of the leaf, near the stem.

7

​Fold the stem end of leaf over the filling. Fold the sides over and roll up snugly but not too tight. The rice will expand a bit more while cooking.

8

Repeat with all of the remaining grape leaves until your filling is done.

9

Layer half of the small and torn grape leaves to create a bed for the dolmades in a pot.

10

​Place the dolmades seam side down and very close together over the bed of leaves. Season lightly with salt and pepper.

11

​Pour the remaining olive oil and lemon juice over the dolmades.

12

​Place the remaining reserved small leaves over the dolmades.

13

Pour enough water to just cover the dolmades.

14

​Place an inverted plate over the dolmades to weigh them down and to prevent them from moving around and opening while cooking.

15

Cover with lid and bring to a boil.

16

Reduce to simmer and cook for 35-40 minutes.

17

There will still be some liquid in the pot. Allow to cool for at least 30 minutes and the juices will be absorbed.

18

​Plate and drizzle some olive oil over them. Serve with delicious tzatziki sauce.

19

​Enjoy!

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