Vegetarian Rice Dolma
Indulge in the vibrant flavors of Mediterranean cuisine with this Vegetarian Rice Dolma recipe, a harmonious blend of aromatic herbs, tender grape leaves, and delicately seasoned rice. Perfectly suited for both appetizers or a light main dish, these stuffed grape leaves are packed with fresh dill, mint, parsley, and a touch of zesty lemon juice to create a refreshingly bright taste. Enhanced with optional pine nuts for added texture and nutty flavor, this recipe is entirely plant-based and ideal for vegan and vegetarian diets. Slow-cooked in a flavorful vegetable broth, the dolmas boast a tender, melt-in-your-mouth finish that pairs beautifully with extra lemon wedges. Whether served warm or at room temperature, these elegant rice dolmas are a delightful crowd-pleaser for any occasion.
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Recipe Information
Ingredients
- 30 pieces Grape leaves
- 4 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 cup Uncooked long-grain rice
- 2 tablespoons Tomato paste
- 2 tablespoons, chopped Dill
- 2 tablespoons, chopped Mint
- 3 tablespoons, chopped Parsley
- 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 under cold water to remove excess brine. Pat dry with paper towels and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
Add the minced garlic and sauté for an additional 1 minute until fragrant.
Stir in the uncooked rice, tomato paste, dill, mint, and parsley. Cook for 2-3 minutes, ensuring the rice is well coated with the oil and herbs.
Pour in 1 cup of vegetable broth, add the salt and black pepper, and mix well. Cook until the liquid is mostly absorbed but the rice remains slightly undercooked, about 8-10 minutes. Remove from heat and stir in the lemon juice and pine nuts if using.
Take one grape leaf, shiny side down, and place about 1 tablespoon of the rice mixture near the stem end.
Fold the stem end over the filling, then fold the sides in and roll up tightly to enclose the filling, creating a small cylinder.
Repeat with the remaining grape leaves and filling.
Line the bottom of a large pot with a few unused grape leaves. Place the stuffed grape leaves seam side down in the pot, fitting them snugly together in a single layer.
Drizzle with the remaining olive oil and add the remaining 1 cup of vegetable broth.
Place a heatproof plate on top of the dolmas to keep them submerged while cooking.
Bring to a simmer over medium heat, then reduce to low. Cover and cook for 45 minutes or until the rice is tender and the grape leaves are soft.
Remove from heat and allow to cool slightly in the pot. Serve warm or at room temperature with extra lemon wedges.
Nutrition Facts
Calories |
1779 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3539 mg | 154% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 21.8 g | ||
| Protein | 34.3 g | 69% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 2229 mg | 47% | |
*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.
