Vegetarian Rice Dolma

Delight in the rich flavors of Mediterranean cuisine with this Vegetarian Rice Dolma recipe, a plant-based twist on a timeless classic! Tender grape leaves are stuffed with a fragrant mixture of long-grain rice, fresh herbs like dill, mint, and parsley, and a hint of tangy lemon juice, creating a vibrant and wholesome dish. Perfectly seasoned with garlic, tomato paste, and optional pine nuts for added texture, these slow-cooked dolmas are simmered in vegetable broth for maximum flavor. Whether served warm or at room temperature, they make an excellent appetizer, side dish, or light main course. Perfect for vegan and vegetarian diets, this Mediterranean-inspired dish is as healthy as it is delicious, bringing a taste of tradition to your table.

Nutriscore Rating: 71/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 6

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)

Directions

Step 1

Rinse the grape leaves under cold water to remove excess brine. Pat dry with paper towels and set aside.

Step 2

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Step 3

Add the minced garlic and sauté for an additional 1 minute until fragrant.

Step 4

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.

Step 5

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.

Step 6

Take one grape leaf, shiny side down, and place about 1 tablespoon of the rice mixture near the stem end.

Step 7

Fold the stem end over the filling, then fold the sides in and roll up tightly to enclose the filling, creating a small cylinder.

Step 8

Repeat with the remaining grape leaves and filling.

Step 9

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.

Step 10

Drizzle with the remaining olive oil and add the remaining 1 cup of vegetable broth.

Step 11

Place a heatproof plate on top of the dolmas to keep them submerged while cooking.

Step 12

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.

Step 13

Remove from heat and allow to cool slightly in the pot. Serve warm or at room temperature with extra lemon wedges.

Nutrition Facts

Serving size	(1103.8g)

Amount per serving	% Daily Value*
Calories	1779.2

Total Fat 82.5g	0%
Saturated Fat 11.6g	0%
Polyunsaturated Fat 6.8g
Cholesterol 0mg	0%
Sodium 3538.6mg	0%
Total Carbohydrate 232.6g	0%
Dietary Fiber 19.3g	0%
Total Sugars 21.8g
Protein 34.3g	0%

Vitamin D 0IU	0%
Calcium 424.6mg	0%
Iron 14.1mg	0%
Potassium 2229.0mg	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: 41.0%

Protein: 7.6%

Carbs: 51.4%