Dolmades
These dolmades are my little hug-in-a-leaf, perfect for those days when I crave something comforting and a bit adventurous. I first fell in love with these on a trip to Greece, and now they're a staple in my kitchen, especially when I want to share something special with friends.
I remember the first time I made dolmades, it was a rainy Sunday afternoon, and the kitchen was filled with the aroma of fresh herbs and simmering rice.
There's something magical about wrapping each grape leaf that feels almost meditative.
I discovered that adding a little extra mint really brightens up the flavors, and now I can't make them without it.
These little parcels are more than just food; they're a way to connect with a tradition and a reminder to savor every bite.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
If you can't find grape leaves in brine, fresh ones work too! Just blanch them quickly in hot water to soften them up. As for rice, I've swapped in quinoa when I'm feeling like a protein boost, and it cooks up just fine, though it adds a slightly nutty flavor.
Tips & Notes
- •I like to tuck my dolmades snugly in the pan; it helps them hold their shape while cooking.
- •Adding a squeeze of lemon juice to the cooking water brings a lovely brightness to the finished dish.
- •I store leftovers in a glass container in the fridge, and they're even better the next day.
Recipe Variations
- •Sometimes I add a handful of toasted pine nuts to the filling for a bit of crunch.
- •If I'm in the mood for something heartier, I toss in some finely chopped mushrooms, which add a nice umami kick.
Storage & Freezing
Store leftover dolmades in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. To reheat, place them in a saucepan with a splash of water and cover to steam until warmed through.
Frequently Asked Questions
Can I make dolmades ahead of time?
Yes, dolmades can be made ahead and stored in the refrigerator for up to 3 days. They also freeze well for up to 2 months. Just reheat them gently before serving.
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These dolmades are my little hug-in-a-leaf, perfect for those days when I crave something comforting and a bit adventurous. I first fell in love with these on a trip to Greece, and now they're a staple in my kitchen, especially when I want to share something special with friends.
Ingredients
Instructions
- 1
In a medium saucepan, bring 2 cups of vegetable broth to a boil. Add the rinsed brown rice, reduce the heat to low, cover, and simmer for about 30-35 minutes, or until the rice is tender and the broth is absorbed.
- 2
While the rice is cooking, heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté for about 5 minutes, or until translucent.
- 3
Add the minced garlic to the skillet and sauté for another 1-2 minutes until fragrant.
- 4
Once the rice is cooked, add it to the skillet with the sautéed onion and garlic. Stir in the chopped parsley, dill, lemon juice, salt, black pepper, and paprika. Mix well and remove from heat.
- 5
Prepare a large pot by lining the bottom with a few grape leaves to prevent sticking. Take a grape leaf, shiny side down, and place about 1-2 tablespoons of the rice mixture at the base.
- 6
Fold the sides of the leaf over the filling, then roll it up tightly from the base to the tip. Repeat with the remaining grape leaves and filling.
- 7
Once all dolmades are rolled, place them seam side down in the prepared pot. Add enough water or vegetable broth to cover them, and drizzle with a little olive oil.
- 8
Cover the pot and simmer over low heat for about 30 minutes, or until the grape leaves are tender.
- 9
Remove from heat and let the dolmades cool for a few minutes before serving. They are delicious served warm or at room temperature.
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