Dolmas (Vegetarian)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 42
- Amount Per Serving
- Calories: 42.8
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 47.7 mg
- Total Carbs: 3.3 g
- Dietary Fiber: 0.5 g
- Protein: 0.6 g
View full nutritional breakdown of Dolmas (Vegetarian) calories by ingredient
Introduction
Greek appetizer or vegetarian meal Greek appetizer or vegetarian mealNumber of Servings: 42
Ingredients
-
Grape Leaves, 42 leaf
Olive Oil, .5 cup
White Rice, long grain, 2 cup
Scallions, raw, 4 medium (4-1/8" long)
Onions, raw, 1 small
Salt, 1 tsp
Pine Nuts, .5 cup
Lemon juice, .25 cup
Directions
Preparation: Start by draining the grape leaves and placing them in a large heat-proof bowl. Pour just enough boiling water over the leaves to cover and let them soak for about 20 minutes. Drain again and rinse under cold running water.
In the meantime, heat 1/4 cup of the olive oil in a medium skillet. Add the onions and cook until tender, about 5 minutes. Remove the skillet from the heat and add the rice, mint, lemon zest, salt to taste and pine nuts. Mix thoroughly; making sure the rice is well-coated with oil.
Assembling the Dolmas: To fill the grape leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place about 2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf toward the center and roll tightly, forming a cylinder. Repeat until all the filling in the Dolmas recipe is used.
Cooking Instructions: Place the Dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves. Drizzle the lemon juice and the remaining olive oil over the Dolmas and add boiling water to cover. Cover the pan tightly and simmer for 1 hour. Let the parcels cool in the liquid, then transfer them to a serving platter.
Serve at room temperature. Makes about 40 to 45 appetizers.
Number of Servings: 42
Recipe submitted by SparkPeople user JESSIEW84.
In the meantime, heat 1/4 cup of the olive oil in a medium skillet. Add the onions and cook until tender, about 5 minutes. Remove the skillet from the heat and add the rice, mint, lemon zest, salt to taste and pine nuts. Mix thoroughly; making sure the rice is well-coated with oil.
Assembling the Dolmas: To fill the grape leaves, spread out one grape leaf in front of you, vein side up and stem end toward you. Place about 2 teaspoons of the rice mixture in the center, fold stem end over the filling, bring the sides of the leaf toward the center and roll tightly, forming a cylinder. Repeat until all the filling in the Dolmas recipe is used.
Cooking Instructions: Place the Dolmas close together and seam side down in a large skillet, in a single layer, if possible. If not, separate the layers with extra grape leaves. Drizzle the lemon juice and the remaining olive oil over the Dolmas and add boiling water to cover. Cover the pan tightly and simmer for 1 hour. Let the parcels cool in the liquid, then transfer them to a serving platter.
Serve at room temperature. Makes about 40 to 45 appetizers.
Number of Servings: 42
Recipe submitted by SparkPeople user JESSIEW84.