Soy-Free Rice Dolma
Delight in the authentic flavors of Mediterranean cuisine with our Soy-Free Rice Dolma recipe, a sumptuous dish that's both vegan-friendly and packed with aromatic herbs. Tender grape leaves envelop a savory filling of long-grain white rice, pine nuts, and a medley of fresh dill, mint, and parsley, creating a harmonious balance of earthy and zesty flavors. Enhanced with lemon zest and juice, this recipe ensures every bite delivers a vibrant citrusy kick. A slow simmer in vegetable broth ensures the dolmas are perfectly tender, while a drizzle of extra virgin olive oil adds richness. Simple yet elegant, these dolmas make an ideal appetizer or light main course, served warm or at room temperature. Easy to prepare and completely soy-free, this traditional dish is perfect for entertaining or elevating your everyday meals.
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Recipe Information
Ingredients
- 20 pieces grape leaves
- 1 cup long-grain white rice
- 4 tablespoons extra virgin olive oil
- 1 medium yellow onion
- 2 cloves garlic
- 2 tablespoons fresh dill
- 2 tablespoons fresh mint
- 2 tablespoons fresh parsley
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 cups vegetable broth
- 0.25 cup pine nuts
Instructions
Rinse 1 cup of long-grain white rice under cold water until the water runs clear, then drain it well.
Finely chop 1 medium yellow onion and mince 2 cloves of garlic. Rinse and pat dry 20 grape leaves.
In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and garlic, and saute until the onion becomes translucent, about 5 minutes.
Add the drained rice to the skillet. Toast it for about 3 minutes, stirring constantly until the rice grains become slightly opaque.
Add 0.25 cup of pine nuts to the skillet and stir for another 2 minutes until they just start to golden.
Chop 2 tablespoons each of fresh dill, mint, and parsley, and add them to the skillet along with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper. Mix well.
Add 1 teaspoon of lemon zest and 2 tablespoons of lemon juice to the rice mixture. Stir to combine, then remove the skillet from heat and let it cool slightly.
To prepare the dolmas, place a grape leaf vein-side up on a flat surface. Add about 1 tablespoon of rice filling near the stem end. Fold the stem over the filling, fold in the sides, and roll tightly, taking care not to tear the leaf. Repeat with the remaining leaves and filling.
In a large pot, arrange a few leftover or torn grape leaves on the bottom to prevent sticking. Place the stuffed grape leaves seam-side down in the pot tightly packed in a layer.
Drizzle with the remaining 2 tablespoons of olive oil and pour 2 cups of vegetable broth over the dolmas to just cover them.
Place a heatproof plate over the dolmas to keep them submerged, then cover the pot and bring to a simmer over medium-high heat.
Reduce the heat to low and simmer for about 35-40 minutes, until the rice is tender and the liquid is absorbed.
Allow the dolmas to cool for at least 30 minutes for easier serving. Serve them warm or at room temperature as an appetizer or main dish.
Nutrition Facts
Calories |
1249 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3499 mg | 152% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 14.7 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 344 mg | 26% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 1674 mg | 36% | |
*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.
