Dairy-Free Rice Dolma

Delight in the delicious simplicity of Dairy-Free Rice Dolma, a plant-based twist on a beloved Mediterranean favorite. Tender grape leaves are delicately wrapped around a fragrant filling of partially cooked short-grain rice, aromatic herbs like parsley and mint, sweet and nutty pine nuts, and a touch of tomato paste for depth. These elegant stuffed rolls are gently simmered in a lemony olive oil bath, infusing them with vibrant, zesty flavors. This dairy-free recipe is perfect for those seeking a healthier, allergy-friendly appetizer or mezze, served chilled or at room temperature. With easy-to-follow instructions and wholesome ingredients, Dairy-Free Rice Dolma makes a naturally gluten-free and vegan addition to any gathering. Perfect for sharing or enjoying solo, this recipe pairs beautifully with hummus or a crisp side salad for a complete Mediterranean experience.

Nutriscore Rating: 66/100

Prep Time:40 mins

Cook Time:60 mins

Total Time:100 mins

Servings: 6

Ingredients

• 30 leaves Grape leaves (preserved in brine)
• 200 grams Short-grain rice
• 60 ml Olive oil
• 1 medium White onion, finely chopped
• 30 grams Fresh parsley, finely chopped
• 20 grams Fresh mint, finely chopped
• 2 tbsp Tomato paste
• 30 grams Pine nuts
• 1 tsp Salt
• 0.5 tsp Black pepper
• 250 ml Water
• 60 ml Lemon juice
• 1 tsp Sugar
• 500 ml Water (for final cooking)

Directions

Step 1

Rinse the rice under cold water until the water runs clear. Set aside to drain.

Step 2

In a large saucepan, heat 3 tbsp of olive oil over medium heat. Add the chopped onion and pine nuts and sauté until the onions are soft and the pine nuts are golden, about 5 minutes.

Step 3

Stir in the rice, parsley, mint, tomato paste, salt, and pepper. Cook for another 2 minutes, stirring constantly.

Step 4

Add 250 ml of water to the pan and bring the mixture to a boil. Lower the heat to a simmer and cook until the liquid is absorbed and the rice is partially cooked, about 10 minutes. Remove from heat and allow to cool slightly.

Step 5

While the filling mixture cools, carefully remove the grape leaves from their jar and rinse under cold water to remove excess brine. Pat dry with paper towels.

Step 6

Place one grape leaf (smooth side down) on a flat surface. Place a heaping teaspoon of the rice mixture near the stem end. Fold in the sides and roll the leaf up tightly but take care not to over-fill to allow expansion of rice.

Step 7

Repeat this process with the remaining grape leaves and rice mixture.

Step 8

Arrange the stuffed grape leaves seam side down, in a single layer, in a large saucepan. Pour remaining olive oil, lemon juice, and sprinkle sugar over the top.

Step 9

Gently pour 500 ml of water over the dolmas, ensuring they are completely covered (place a heat-proof plate on top of them to keep them submerged if necessary).

Step 10

Cover the pan and simmer on low heat for about 40 minutes, until the grape leaves are tender and the rice is fully cooked.

Step 11

Remove from the heat and let cool to room temperature. Serve cold or at room temperature, drizzled with additional olive oil if desired.

Nutrition Facts

Serving size	(1462.0g)

Amount per serving	% Daily Value*
Calories	1203.7

Total Fat 82.0g	0%
Saturated Fat 10.8g	0%
Polyunsaturated Fat 15.6g
Cholesterol 0mg	0%
Sodium 4815.4mg	0%
Total Carbohydrate 108.6g	0%
Dietary Fiber 16.6g	0%
Total Sugars 16.7g
Protein 22.3g	0%

Vitamin D 0IU	0%
Calcium 743.9mg	0%
Iron 11.5mg	0%
Potassium 1170.3mg	0%

*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.

Source of Calories

Fat: 58.5%

Protein: 7.1%

Carbs: 34.4%