Dolma Rice

Dolma Rice is a delightful Greek dish featuring rice infused with aromatic herbs and spices, wrapped in grape leaves for an authentic Mediterranean experience. This dish is perfect for a light yet satisfying meal, showcasing the flavors of the region.

Ingredients

• Short-grain rice - 150 grams
• Grape leaves (jarred or fresh) - 12 leaves
• Onion - 1 medium, finely chopped
• Garlic - 2 cloves, minced
• Olive oil - 3 tablespoons
• Vegetable broth - 300 milliliters
• Fresh dill - 2 tablespoons, chopped
• Fresh parsley - 2 tablespoons, chopped
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Lemon - 1, juiced
• Pine nuts - 30 grams, toasted
• Raisins - 30 grams

Steps

1. Rinse the short-grain rice under cold water until the water runs clear, then soak it in warm water for 30 minutes.
2. In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Drain the soaked rice and add it to the skillet. Stir well to combine with the onion and garlic.
5. Pour in the vegetable broth, add the dill, parsley, salt, black pepper, pine nuts, and raisins. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and liquid is absorbed.
6. While the rice is cooking, prepare the grape leaves by rinsing them under cold water to remove excess brine. If using fresh leaves, blanch them in boiling water for 2-3 minutes until softened.
7. Once the rice mixture is cooked, remove it from heat and let it cool slightly. Stir in the lemon juice.
8. Lay a grape leaf on a flat surface, shiny side down. Place a tablespoon of the rice mixture at the base of the leaf, fold in the sides, and roll it up tightly to form a dolma. Repeat with remaining leaves and filling.
9. In a large pot, arrange the dolmas seam-side down and drizzle with the remaining olive oil. Add enough water to cover the dolmas halfway.
10. Cover the pot and bring to a simmer over low heat. Cook for 30 minutes until the dolmas are heated through.
11. Serve warm or at room temperature with a drizzle of olive oil and lemon wedges.

Nutrition

• Calories: 380
• Protein: 9 g
• Carbs: 58 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• Rich in antioxidants from herbs and olive oil.
• Provides a good source of fiber from rice and grape leaves.

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