Dolmades are a delicious savoury dish with a citrusy flavour. They are often made without meat and this recipe combines the flavours of the traditional recipe to create a vegan version that is satisfying yet light.
Vine leaves are a superfood in their own right. Low calorie yet full of nutrition, they are a source of vitamins B2, B3, B6, B9, C, E, A and K as well as minerals iron, calcium, magnesium, copper and manganese. They also have a high content of the catenoids lutein and zeaxanthin which provide antioxidant support to the body.
- ½ cup short grain brown rice
- 1 tsp olive oil
- 1 tbsp fresh dill
- 1 tbsp fresh mint
- 1 tbsp parsley
- 1 white onion
- 1 lemon, zest and juice
- 350ml vegetable stock
- 8-10 vine leaves in brine for lining the pan
- 20-25 vine leaves in brine for rolling
- Salt and pepper
Rinse and drain the vine leaves and de-stem if necessary.
Finely chop and sauté the onion in a little stock until brown and then add the rice and the rest of the stock to the pan and cook for ten minutes.
Remove from the heat and stir in the finely chopped herbs, oil, lemon juice and zest and season with salt and pepper. Roll the leaves into parcels with 1 tbsp mix inside each.
Line a large pan with the spare vine leaves and place the dolmades on top. Use an upside down plate to keep the rolls down, fill with water and simmer for 20 minutes.