Ingredients
Scale
- 1 jar (16 oz) grape leaves
- 1 cup long-grain rice
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 medium onion, finely chopped
- 1/4 cup lemon juice (freshly squeezed)
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse jarred grape leaves in cold water and soak in warm water for 30 minutes.
- In a skillet, heat olive oil over medium heat. Sauté onions until translucent (about 5 minutes).
- In a large bowl, combine rice, sautéed onions, parsley, dill, lemon juice, salt, and pepper; mix well.
- Lay a grape leaf shiny side down on your work surface. Place a spoonful of filling at the stem end and roll tightly.
- Place rolled dolmas seam-side down in a pot lined with leftover leaves. Add water until halfway submerged; drizzle with olive oil.
- Cover and simmer on low heat for about 45 minutes until rice is tender.
- Let cool slightly before serving with lemon wedges.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Appetizer/Main
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 dolmas (120g)
- Calories: 210
- Sugar: 0g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg