Vegetarian Dolmades
From luisascatering 12 years ago
- 2 hours to make
- Serves 6
one of the stars of last night's Greek dinner party :-) I also made meat dolmades, will also post...
Ingredients
- Dolmades: shopping list
- 1/4 cup olive oil shopping list
- 1 small sweet yellow onion, minced shopping list
- 1/2 cup converted long-grain rice (instant) shopping list
- sea salt, to taste shopping list
- 1/4 cup pine nuts (optional) shopping list
- 1/4 cup currants shopping list
- 1 tablespoon fresh mint, parsley and dill, minced shopping list
- 2 lemons, juiced shopping list
- 1 (8-ounce) jar grape leaves shopping list
- ~ shopping list
- homemade vegetable stock: shopping list
- 1 leek. sliced and rinsed clean shopping list
- 1 medium sweet onion, peeled and chopped shopping list
- 2 large carrots, scrubbed and chopped shopping list
- 2 stalks celery, rinsed and chopped shopping list
- 8 ounces crimini mushrooms, rinsed and quartered shopping list
- 2 roma tomatoes, rinsed and quartered shopping list
- 1 small head fennel rinsed, and chopped shopping list
- Handful fresh parsley shopping list
- Handful fresh thyme shopping list
- Handful fresh oregano shopping list
- 1 tablespoon black peppercorns shopping list
- sea salt, to taste shopping list
How to make it
- For homemade vegetable stock:
- Place leek in large stock pot. Add onion, carrots, celery, mushrooms, tomatoes, fennel, parsley, thyme, oregano, peppercorns, salt and enough water to cover vegetables. Lightly season with sea salt. Bring to a boil over high heat, then reduce heat and simmer, uncovered, for 2 hours. Line a colander with a layer of cheesecloth (or use a large, fine wire strainer); set over a large bowl. Pour stock mixture into colander and drain vegetables well; discard vegetables. Reserve stock for use.
- For Dolmades:
- In a large saute pan over medium high heat, heat 1/4-cup olive oil. Add the onion and saute until translucent, about 6 minutes. Add the pine nuts and saute for 2 minutes. Take off heat and add the rice, salt, currants, herbs and juice of 1 lemon. Mix well & set aside.
- Bring a medium pot of water to a simmer. Remove the grape leaves from the jar and drop them in batches of 4 or 5 into the hot water. Quickly remove them from the water and spread flat on a towel-lined work surface. Cut the stem from each grape leaf, as needed. (NOTE: Fresh grape leaves also need to be blanched for 1/2 minute.)
- To assemble the dolmades, place 1 grape leaf on the work surface, dull side (or underside) of the leaf up. Place about 1 tablespoon of rice filling near the stem end of the leaf See Photo. Fold the stem (bottom) end up over the filling, fold the sides toward the filling in the center, then roll up the leaf into a small cylindrical package, being careful not to fold too tightly, as the rice will expand during cooking.
- Place the dolmades in a large Dutch oven or wide saute pan, seam side down. Drizzle with a little olive oil and juice of 1 lemon. Cover with a heavy plate or baking dish and add just enough stock to cover to the level of the plate. Bring to a boil, lower heat, and simmer for 1 hour, or until rice is tender.
- Serve warm or at room temperature.
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