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- 3 grape leaves
- 1 cup brown rice
- 3 scallions, finely chopped
- 3 big fresh mint leaves (if you can't find them, use dried)
- 1/2 cup fresh dill, pulled from the stem and chopped
- 2 Tbsp. tomato puree or 1/2 a fresh tomato, finely chopped
- 1 clove garlic, finely chopped
- the juice from 1 lemon
- 2 cups vegetable stock
- 2 Tbsp. olive oil
- First, cook your brown rice, of course.
- Once your rice is almost done, throw your scallions into a skillet with the garlic and olive oil. Sauté until the scallions are tender (about five minutes) and then throw in the dill, mint, tomato, and lemon juice. Sauté for about another five or so minutes, and then add in your fully cooked rice. Stir together and mix everything together well. Let stand for five minutes.
- While you're doing this, throw however many grape leaves you'd like from the jar into a pot of boiling water and let boil for about ten minutes or until tender. Once they're tender, gently put them into a colander and rinse with cold water. Pat them dry and lay them out flat on a cutting board or plate.
- Stuff 'em! Make sure each grape leaf is shiny side down and that you cut the entire stem off (it's too hard to eat). Lay your filling out horizontally in the middle of the leaf, fold the bottom up, fold the sides in, and then gently roll from the bottom up.
- Do this with all of your leaves, and then set them into a casserole dish, pour veggie stock over dolmas, and cover the dish (with a lid or aluminum foil).
- Throw your dolmas into an oven preheated at 375 and keep an eye on them for 10-15 minutes, making sure they don't burn and turning them gently once in a while.
- You can serve dolmas hot or cold. Pair them with tahini, hummus, or garlic dip.