Dolmades (Stuffed Grape Leaves)

Name: Dolmades (Stuffed Grape Leaves)
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 30
Cuisine: Global
Ingredients: 355 milliliters chicken stock; 2 Tbsps finely chopped dill leaves; 1 small fennel bulb, halved, cored and diced; 59 milliliters finely chopped flat-leaf parsley; 227 grams grape leaves, rinsed and drained; 2 lemons, juiced; 30 servings Kosher salt and freshly ground black pepper; 1 teaspoon grated lemon zest; 118 milliliters extra-virgin olive oil; 118 milliliters pine nuts; 237 milliliters long-grain rice; 1 large yellow onion, finely chopped

Need a gluten free, dairy free, and vegetarian side dish? Dolmades (Stuffed Grape Leaves) could be a spectacular recipe to try. This recipe makes 30 servings with 85 calories, 2g of protein, and 6g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes. A mixture of chicken stock, pine nuts, flat-leaf parsley, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

To make the filling, coat a large saute pan with 1/4 cup of the oil and place over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the onion, fennel and lemon zest and stir until soft, about 10 minutes.

Ingredients you will need

Lemon Zest

Fennel

Onion

Add the pine nuts and rice, saute for 2 minutes, stirring to coat.

Ingredients you will need

Pine Nuts

Rice

Pour in just 1/2 cup of the chicken stock and lower the heat. Simmer until the liquid is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled rice mixture into a bowl and add the dill and parsley; season with salt and pepper. Allow to cool. Now on to the grape leaves.

Ingredients you will need

Salt And Pepper

Chicken Stock

Grape Leaves

Parsley

Dill

Rice

Equipment you will use

Bowl

Bring a big pot of water to a simmer. Blanch the grape leaves in the hot water for 5 minutes until pliable.

Ingredients you will need

Grape Leaves

Water

Equipment you will use

Pot

Drain then trim the stems and any hard veins from the leaves. Pat dry with paper towels.

Equipment you will use

Paper Towels

To assemble the dolmades, lay a grape leaf on a work surface, shiny-side down. Put 2 tablespoons of the rice filling near the stem end of the leaf. Fold the stem end over the filling, then fold both sides toward the middle, and roll up into a cigar it should be snug but not overly tight because the rice will swell once it is fully cooked. Squeeze lightly in the palm of your hand to secure the roll. Repeat with remaining grape leaves and filling.

Ingredients you will need

Grape Leaves

Grapes

Rice

Roll

Place the dolmades in a large Dutch oven or wide deep skillet, seam-side down in a single layer.

Equipment you will use

Dutch Oven

Frying Pan

Pour the remaining cup of broth, remaining olive oil, and the lemon juice over the dolmades, the liquid should reach halfway up the rolls, add some water if necessary. Cover the pan and simmer over low heat for 30 to 40 minutes, until the dolmades are tender when pierced with a fork.

Ingredients you will need

Lemon Juice