Soy-Free Rice Dolma

Delight in the vibrant flavors of these Soy-Free Rice Dolmas, a Mediterranean classic with a plant-based twist! Tender grape leaves are filled with a zesty mixture of long-grain white rice, fragrant fresh herbs like dill, mint, and parsley, and a citrusy burst of lemon zest and juice. Toasted pine nuts add a lovely crunch, while the simmering process in rich vegetable broth infuses each dolma with irresistible aroma and moisture. Perfect as an elegant appetizer or a satisfying meat-free main dish, these dolmas are free of soy, making them an ideal choice for a wide range of dietary preferences. Serve them warm or at room temperature as part of a mezze platter or your next dinner party spread, and watch these bite-sized delicacies disappear!

Nutriscore Rating: 70/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 4

Ingredients

• 20 pieces grape leaves
• 1 cup long-grain white rice
• 4 tablespoons extra virgin olive oil
• 1 medium yellow onion
• 2 cloves garlic
• 2 tablespoons fresh dill
• 2 tablespoons fresh mint
• 2 tablespoons fresh parsley
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 cups vegetable broth
• 0.25 cup pine nuts

Directions

Step 1

Rinse 1 cup of long-grain white rice under cold water until the water runs clear, then drain it well.

Step 2

Finely chop 1 medium yellow onion and mince 2 cloves of garlic. Rinse and pat dry 20 grape leaves.

Step 3

In a large skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped onion and garlic, and saute until the onion becomes translucent, about 5 minutes.

Step 4

Add the drained rice to the skillet. Toast it for about 3 minutes, stirring constantly until the rice grains become slightly opaque.

Step 5

Add 0.25 cup of pine nuts to the skillet and stir for another 2 minutes until they just start to golden.

Step 6

Chop 2 tablespoons each of fresh dill, mint, and parsley, and add them to the skillet along with 1 teaspoon of salt and 0.5 teaspoon of ground black pepper. Mix well.

Step 7

Add 1 teaspoon of lemon zest and 2 tablespoons of lemon juice to the rice mixture. Stir to combine, then remove the skillet from heat and let it cool slightly.

Step 8

To prepare the dolmas, place a grape leaf vein-side up on a flat surface. Add about 1 tablespoon of rice filling near the stem end. Fold the stem over the filling, fold in the sides, and roll tightly, taking care not to tear the leaf. Repeat with the remaining leaves and filling.

Step 9

In a large pot, arrange a few leftover or torn grape leaves on the bottom to prevent sticking. Place the stuffed grape leaves seam-side down in the pot tightly packed in a layer.

Step 10

Drizzle with the remaining 2 tablespoons of olive oil and pour 2 cups of vegetable broth over the dolmas to just cover them.

Step 11

Place a heatproof plate over the dolmas to keep them submerged, then cover the pot and bring to a simmer over medium-high heat.

Step 12

Reduce the heat to low and simmer for about 35-40 minutes, until the rice is tender and the liquid is absorbed.

Step 13

Allow the dolmas to cool for at least 30 minutes for easier serving. Serve them warm or at room temperature as an appetizer or main dish.

Nutrition Facts

Serving size	(999.3g)

Amount per serving	% Daily Value*
Calories	1249.2

Total Fat 84.9g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 13.0g
Cholesterol 0mg	0%
Sodium 3498.6mg	0%
Total Carbohydrate 113.7g	0%
Dietary Fiber 15.1g	0%
Total Sugars 14.7g
Protein 23.2g	0%

Vitamin D 0IU	0%
Calcium 343.5mg	0%
Iron 13.5mg	0%
Potassium 1674.4mg	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: 58.3%

Protein: 7.1%

Carbs: 34.7%