-
30
minPrep Time -
45
minCook Time -
75
minReady in -
perYield -
250
calCalories
Recipe Overview
- Author’s name:Vegor
- Recipe type:Vegan
- Allergens:
- Seasons:summer,spring
- Cuisines:
- Courses:dinner,snacks,lunch
Recipe Description
Savor the essence of Mediterranean cuisine with these mouth-watering vegan Dolmades, stuffed with a flavorful mixture of rice, herbs, and lemon.
Ingredients
- 1 jar grape leaves in brine (about 40 leaves)
- 1 cup uncooked long-grain rice
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 1/4 cup fresh dill, chopped
- 1/4 cup fresh parsley, chopped
- 2 tablespoons pine nuts
- 3 tablespoons currants or raisins
- Zest of one lemon
- Juice of 2 lemons
- Salt and pepper to taste
- 2 cups water or vegetable broth
Steps:
- Rinse the grape leaves in warm water and drain.
- Prepare the filling by sautéing the onion in olive oil until translucent. Add rice and sauté for another few minutes.
- Add dill, parsley, pine nuts, currants, lemon zest, half of the lemon juice, salt, and pepper to the rice mixture. Cook for a few minutes more.
- Place a grape leaf on a flat surface, shiny side down. Put about 2 teaspoons of filling in the center. Fold the edges over the filling and roll tightly.
- Arrange the dolmades close together in a large pot. Pour over the remaining lemon juice and enough water or broth to cover.
- Serve warm or at room temperature.
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