Vegetarian Mushroom and Brown Rice Dolmas
Delight in the earthy, Mediterranean flavors of Vegetarian Mushroom and Brown Rice Dolmas—a plant-based twist on a classic dish! These tender grape leaves are stuffed with a hearty mixture of nutty brown rice, sautéed mushrooms, garlic, and fresh herbs like parsley and dill, enhanced with a zesty drizzle of lemon juice. Perfectly cooked in a fragrant vegetable broth, the dolmas turn out rich, savory, and irresistibly tender. Optional pine nuts add a delightful crunch, while a hint of olive oil ties everything together. These dolmas are ideal as a stunning appetizer, light main course, or party platter centerpiece, served warm or at room temperature with creamy yogurt or tzatziki for dipping. Easy to make ahead and packed with wholesome ingredients, this recipe is a must-try for lovers of Mediterranean cuisine!
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Recipe Information
Ingredients
- 30 pieces Grape leaves
- 1 cup Brown rice
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 1.5 cups Mushrooms
- 2 tablespoons Parsley
- 1 tablespoon Dill
- 3 tablespoons Lemon juice
- 2 cups Vegetable broth
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Pine nuts (optional)
Instructions
Rinse the grape leaves in cold water to remove excess brine. If they are stiff, blanch in boiling water for 1-2 minutes to soften, and then drain.
Cook the brown rice according to package instructions and set aside to cool slightly.
Finely chop the onion, garlic, and mushrooms. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the onion and garlic, cooking until softened (about 3-4 minutes).
Add the mushrooms to the skillet and cook for an additional 5 minutes until they release their moisture and become tender.
Stir in the cooked brown rice, parsley, dill, salt, pepper, and pine nuts (if using). Remove from heat and mix in 2 tablespoons of lemon juice. Allow the filling mixture to cool slightly.
Place a grape leaf shiny side down on a flat surface. Add about 1 tablespoon of filling near the base of the leaf. Fold in the sides, then roll it up tightly from the base to the tip to form a small cylinder. Repeat with the remaining leaves and filling.
Layer the stuffed grape leaves seam-side down in a large, heavy-bottomed pot. Arrange them snugly so they do not unroll while cooking.
Drizzle 1 tablespoon of olive oil and the remaining lemon juice over the stuffed grape leaves. Pour the vegetable broth into the pot, ensuring the dolmas are just covered.
Place a heat-safe plate on top of the dolmas to weigh them down and keep them submerged. Bring the pot to a gentle simmer over low heat, then cover and cook for 40-45 minutes until the grape leaves are tender.
Carefully remove the dolmas from the pot and let them cool slightly before serving. Serve warm or at room temperature with a side of yogurt or tzatziki, if desired.
Nutrition Facts
Calories |
1152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3886 mg | 169% | |
| Total Carbohydrate | 116.9 g | 43% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 18.4 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 697 mg | 54% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1955 mg | 42% | |
*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.
