Dolmades Recipe

Vegan Dolmades served with Greekish Bean Stew and Vegan Greek Salad

Are you interested in enjoying a delightful Mediterranean meal at home? These Red Rice Dolmades Recipe are a must-have ingredient. They offer a rich, herby flavor, and using red rice for the filling elevates their nutritional value. Pair them with my smoky Greekish bean stew and Vegan Greek salad for a complete meal.

As previously stated, I opted for red rice because, based on my research, it is the most nutritious option. If red rice is unavailable, you can use wholegrain rice instead. To begin with, red rice contains more iron and zinc compared to black or brown rice. Additionally, it has a higher antioxidant content, which helps repair damage in our bodies. Lastly, it contains more flavonoids, which help reduce inflammation.

This recipe includes additional fresh herbs and uses low-temperature cooking to retain all their benefits.

Besides the salad, you can prepare this dish and the bean stew the day before serving, which makes it very convenient. I frequently rely on this method when hosting guests, so I don't have to rush or stress before they arrive. Instead, I can relax and focus on light tasks, such as picking up fresh bread, doing a bit of cleaning, or assembling the fresh salad.

I hope I've persuaded you to give it a try! Share the Mediterranean love!

Ingredients of Vegan Dolmades

Ingredients

4 onions chopped, approximately 500 g

80 ml olive oil (1/3 cup)

5 tomatoes grated, skin discarded

2 heaped tbsp of tomato puree

1 cup red rice, rinsed well

1 tbsp dried mint

1 tsp tarragon

1/2 tsp of cinnamon

1 tsp salt

75 g pinenuts

1 bunch of parsley, finely chopped

1/2 bunch of dill, finely chopped

1 pack, around 50 vine leaves, wash it properly, as some sulfur maybe present on the leaves.

2 lemons

Filling for dolmades

Instructions

Prepare the filling:

Heat half of the oil and onion, cover, and let them soften on medium-low heat for 15-20 minutes, stirring occasionally.

Grate the tomato coarsely, removing the skin. Mix in 3/4 of the grated tomato and tomato puree, and continue cooking until all the liquid evaporates. Add the rice, herbs, nuts, spices, salt, and pepper. Remove from heat and allow it to cool.

Thoroughly rinse the vine leaves. Choose some small or broken leaves and use them to line the bottom of a large saucepan.

To fill the leaves, lay one on your flat palm. Add about 1-2 tablespoons of filling. Roll the leaf and tuck in the ends. Place it at the bottom of the saucepan. Continue filling the vine leaves until all the filling is used. When placing them in the saucepan, arrange them loosely at the bottom to allow the rice to expand slightly, but not excessively. Once the bottom is filled, start layering them. Add the remaining grated tomato and squeezed lemon juice.

Filled and layered dolmades

Pour boiling water over it until it is just covered. Place an upside-down flat plate on top with a heat-resistant weight from your home. I typically use my glass disks for pickling (not that I do much pickling, lol). Cover it, bring to a simmer over medium heat, then reduce the heat and cook for 45 minutes.

Remove one piece to test. If the rice is cooked, turn off the heat and let it cool. If it remains crunchy, cook for an additional 5-10 minutes.

Enjoy you delicious and healthy dolmades!

Mediterranean Meal