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Dolmades with rice and olive filling
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Vegetarian Greek parcels with flavorful rice, olives, and capers filling.
Ingredients:
  • 2 x 200g pkts vine leaves in brine
  • 250ml (1 cup) cold water
  • 42.00 gm fresh lemon juice
  • 18.20 gm extra virgin olive oil
  • Low-fat natural yoghurt, to serve
  • 40.00 ml pine nuts
  • 80ml (1/3 cup) water
  • 1 brown onion, halved, finely chopped
  • 125ml (1/2 cup) vegetable liquid stock
  • 110g (1/2 cup) white long-grain rice
  • 55g (about 10) pitted kalamata olives, finely chopped
  • 20.00 ml drained capers, finely chopped
  • 1/2 tsp dried oregano leaves
  • 40.00 ml chopped fresh continental parsley
  • Salt & freshly ground black pepper
Instructions:
  • Cleanse the vine leaves in cold water and gently dry with a paper towel. Keep them aside.
  • To prepare the rice and olive filling, toast pine nuts in a saucepan over medium heat until golden, then add water, onion, and garlic. Bring to a boil, then simmer covered for 10 minutes. Stir in stock, rice, olives, capers, and oregano, bringing to a simmer until the rice absorbs the liquid. Finally, mix in parsley, season with salt and pepper, and allow the filling to cool for 20 minutes before using.
  • Take a vine leaf with the vein-side up and lay it on a clean work surface. If the leaf has tears or gaps, place a piece of another leaf on top to cover them. Put a heaping teaspoon of filling in the middle of the leaf, fold in the sides, and roll the leaf tightly to seal the filling. Repeat this process with the rest of the leaves and filling.
  • Layer damaged or leftover leaves at the base of a large saucepan. Arrange rolled vine leaves seam-side down in a single layer on top. Pour in water, lemon juice, and olive oil. Place a large inverted dinner plate directly on top. Simmer over medium heat, then reduce heat to low, cover, and cook for 50 minutes. Let cool to room temperature before serving.
  • Arrange dolmades elegantly on a serving plate. Cover with plastic wrap and refrigerate for one hour to chill before serving.

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