Stuffed Grape Leaves (dolmades Vegetarian) Recipe
Four delightfully prepared tender grape leaves stuffed with rice and seasoned with herbs and spices.
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Ingredients
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Stuffed Grape Leaves
Method
Preparation
- 1
Prepare the Filling
In a pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent. Stir in the rice and cook for 2-3 minutes, mixing well. Add water or vegetable broth, salt, black pepper, lemon juice, parsley, dill, and mint. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let cool.
- 2
Prepare the Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2 minutes until tender, then drain.
- 3
Stuff the Grape Leaves
Lay a grape leaf on a flat surface, vein side up. Place about 1 tablespoon of the rice mixture near the stem end of the leaf. Fold in the sides and roll it up tightly from the stem end to the tip. Repeat with the remaining leaves and filling.
- 4
Cook the Stuffed Leaves
In a large pot, layer any leftover grape leaves on the bottom. Arrange the stuffed grape leaves seam side down in the pot. Drizzle with remaining olive oil, and pour in enough water or vegetable broth to cover the leaves. Place a plate on top to keep them submerged. Bring to a simmer, cover, and cook for 30-40 minutes until the leaves are tender.
- 5
Serve
Let the dolmades cool slightly before serving. Serve warm or at room temperature, drizzled with additional lemon juice if desired.
