Vegetable Dolmas with Rice
Grape leaves stuffed with herbed rice, currants, and pine nuts, steamed until tender, a light and elegant vegetarian dish.
Ingredients (serves 6)
- 1 jar grape leaves
- 2 cups rice
- 0.5 onion
- 0.25 cup pine nuts
- 0.25 cup currants
- 3 tablespoons fresh mint
- 2 tablespoons fresh dill
- 3 tablespoons olive oil
- 2 cups vegetable stock
- 1 lemon
- Salt
- Black pepper
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Save this recipeInstructions
- 1
Rinse and drain grape leaves. Heat 1.5 tablespoons olive oil in a pot, dice onion and sauté for 2 minutes.
- 2
Add rice, pine nuts, and currants. Toast for 2 minutes. Pour in vegetable stock and bring to a simmer for 15 minutes.
- 3
Stir in mint, dill, lemon juice, salt, and pepper. Remove from heat and cool slightly.
- 4
Place 1 tablespoon rice mixture on each grape leaf, fold sides in, and roll tightly.
- 5
Arrange rolls seam-side down in a pot with 1 tablespoon olive oil. Add 0.5 cup water, cover, and steam for 20 minutes. Serve warm.
