Dairy-Free Rice Dolma
Indulge in the vibrant flavors of Dairy-Free Rice Dolma, a stunning Mediterranean-inspired dish that's both plant-based and wholesome. Perfect for vegans and those seeking dairy-free options, these stuffed grape leaves are packed with a fragrant mixture of short-grain rice, fresh parsley, mint, and pine nuts, enhanced with zesty lemon juice and a hint of tomato paste. This recipe combines a few simple yet flavorful ingredients with an easy rolling technique, resulting in tender, fully-infused dolmas that are simmered to perfection. Ideal as a crowd-pleasing appetizer or light snack, Dairy-Free Rice Dolma is served cold or at room temperature, making it a refreshing addition to any table. Follow this step-by-step guide to master the art of making homemade dolmas with effortless elegance!
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Recipe Information
Ingredients
- 30 leaves Grape leaves (preserved in brine)
- 200 grams Short-grain rice
- 60 ml Olive oil
- 1 medium White onion, finely chopped
- 30 grams Fresh parsley, finely chopped
- 20 grams Fresh mint, finely chopped
- 2 tbsp Tomato paste
- 30 grams Pine nuts
- 1 tsp Salt
- 0.5 tsp Black pepper
- 250 ml Water
- 60 ml Lemon juice
- 1 tsp Sugar
- 500 ml Water (for final cooking)
Instructions
Rinse the rice under cold water until the water runs clear. Set aside to drain.
In a large saucepan, heat 3 tbsp of olive oil over medium heat. Add the chopped onion and pine nuts and sauté until the onions are soft and the pine nuts are golden, about 5 minutes.
Stir in the rice, parsley, mint, tomato paste, salt, and pepper. Cook for another 2 minutes, stirring constantly.
Add 250 ml of water to the pan and bring the mixture to a boil. Lower the heat to a simmer and cook until the liquid is absorbed and the rice is partially cooked, about 10 minutes. Remove from heat and allow to cool slightly.
While the filling mixture cools, carefully remove the grape leaves from their jar and rinse under cold water to remove excess brine. Pat dry with paper towels.
Place one grape leaf (smooth side down) on a flat surface. Place a heaping teaspoon of the rice mixture near the stem end. Fold in the sides and roll the leaf up tightly but take care not to over-fill to allow expansion of rice.
Repeat this process with the remaining grape leaves and rice mixture.
Arrange the stuffed grape leaves seam side down, in a single layer, in a large saucepan. Pour remaining olive oil, lemon juice, and sprinkle sugar over the top.
Gently pour 500 ml of water over the dolmas, ensuring they are completely covered (place a heat-proof plate on top of them to keep them submerged if necessary).
Cover the pan and simmer on low heat for about 40 minutes, until the grape leaves are tender and the rice is fully cooked.
Remove from the heat and let cool to room temperature. Serve cold or at room temperature, drizzled with additional olive oil if desired.
Nutrition Facts
Calories |
1204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.0 g | 105% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4815 mg | 209% | |
| Total Carbohydrate | 108.6 g | 39% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 16.7 g | ||
| Protein | 22.3 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 1170 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
