Rice-stuffed vine leaves

Name: Rice-stuffed vine leaves
Total time: 70 min
Yield: 4
Cuisine: Greek
Ingredients: 180 g Brined vine leaves, drained; 150 g Dry rice; 120 g Onion; 15 g Fresh dill; 10 g Fresh mint; 15 g Fresh parsley; 40 g Olive oil; 40 g Lemon juice; 500 g Water; 1 g Salt; 1 g Black pepper

Tender vine leaves wrapped around lemony herb rice.

Estimated total time: 70 minutes4 portionsAbout 270 kcal per portion

Stuffed grape-leaf dolmades served with tomato wedges — Photo: Geoff Peters from Vancouver, BC, Canada · CC BY 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Resized and JPEG-compressed for display.

Ingredients for 4 portions

180 g Brined vine leaves, drained
150 g Dry rice
120 g Onion
15 g Fresh dill
10 g Fresh mint
15 g Fresh parsley
40 g Olive oil
40 g Lemon juice
500 g Water
1 g Salt
1 g Black pepper

Method

Rinse brined vine leaves in warm water and trim tough stems. Soften finely chopped onion in half the oil for 5 minutes.
Stir in rice for 1 minute, then add 150 g water and simmer for 5 minutes. Cool and mix with chopped herbs, half the lemon, salt and pepper.
Place a small spoonful of filling at the base of each leaf, fold in sides and roll loosely. Arrange seam-side down in a snug saucepan.
Add remaining water, oil and lemon; place a heatproof plate on top to weigh down. Cover and simmer gently for 35–40 minutes until rice is tender. Cool slightly before serving.

Makes around 20 rolls, five per portion. Do not pack filling tightly because rice expands. Cooking liquid is conservatively counted.

Ντολμάδες

Allergens and ingredient checks

Listed allergens: none flagged in listed ingredients. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

Adjust portions & add to shopping list