First of all let me tell you what dolmas are . Dolmas are grape leaves traditionally stuffed with a mixture of rice and meat and then cooked. They are a Middle Eastern and Mediterranean specialty and are served as appetizers. The vegetarian ones are usually served cold and the ones with meat warm. I prefer them warm and served as a main dish with a tasty sauce on top. If you are vegan you can try a tomato based sauce and if you are vegetarian some sour cream (+ garlic - optional) on top will make these dolmas just perfect.
Provided by gourmandelle
Categories Brown Rice
Time 1h20m
Yield 30 , 15 serving(s)
Number Of Ingredients 13
Steps:
- For the filling:
- Grind the mushrooms and onion in your food grinder and then set aside (You can use you food processor if you don't have a food grinder).
- Heat the oil in a large saucepan, over medium heat.
- Add the mushroom and onion paste into the saucepan and sauté for another 10 minutes.
- Add the rice (drained) along with an additional 1 cup of water. Stir and let the mixture boil for 10 minutes or until almost all excess liquid is absorbed. It doesn't need to be cooked, it just has to absorb all of the excess water. Add spices.
- Remove from heat and add chopped parsley. Let it cool for 10 minutes.
- For the wrappers and assembly:.
- Separate the grape leaves and make the rolls adding about 1 Tablespoon of filling into each roll.
- See here how you can make the rolls.
- Take a large pot and line the bottom with some grape leaves.
- Put the assembled rolls in the pan on top of the grape leaves. Arrange them around the pan until the pan is full.
- Add the bay leaves.
- Cover with remaining grape leaves.
- Add water until all rolls are covered.
- Place in oven at 392FËš for 1 hour. Check every 20 minutes and add more water if necessary. 15 minutes before it's ready, add the tomato paste and finish cooking.
- Serve!
Nutrition Facts : Calories 81.6, Fat 2.5, SaturatedFat 0.4, Sodium 308.6, Carbohydrate 13, Fiber 1.1, Sugar 1.2, Protein 2.8
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Anish Anishhamal
[email protected]I'm not a fan of grape leaves, so I used collard greens instead. The dolmas still turned out great! The mushroom and brown rice filling was delicious and the collard greens were tender.
Kyere Bright
[email protected]These dolmas were a bit bland for my taste. I think I would add more spices next time. Otherwise, they were easy to make and turned out well.
Roger Casto
[email protected]I'm not a vegetarian, but I really enjoyed these mushroom and brown rice dolmas. They were hearty and flavorful, and the grape leaves added a nice touch. I would definitely make these again.
milon Paul
[email protected]These dolmas were amazing! The flavors were incredible and the grape leaves were the perfect vessel. I will definitely be making these again and again.
jommy seyifunmi
[email protected]These dolmas were a bit time-consuming to make, but they were worth it. They were so delicious and flavorful. I will definitely be making these again for special occasions.
ammad saleem
[email protected]I made these dolmas for a party and they were a huge hit! Everyone loved them. I will definitely be making these again for my next party.
Masarat Bibi
[email protected]I'm not a fan of grape leaves, so I used collard greens instead. The dolmas still turned out great! The mushroom and brown rice filling was delicious and the collard greens were tender.
Juyel Ahmad
[email protected]These dolmas were a bit bland for my taste. I think I would add more spices next time. Otherwise, they were easy to make and turned out well.
Arsalan Malang
[email protected]I'm not a vegetarian, but I'm always looking for new and delicious vegetarian dishes to try. These dolmas were a great find! They were hearty and flavorful, and the grape leaves added a nice touch. I will definitely be making these again.
Mandy Carrion
[email protected]These dolmas were a bit time-consuming to make, but they were worth it. They were so delicious and flavorful. I will definitely be making these again for special occasions.
Madembe Madembe
[email protected]I made these dolmas for a party and they were a huge hit! Everyone loved them. I will definitely be making these again for my next party.
Sumit Mandal
[email protected]I'm not a fan of grape leaves, so I used collard greens instead. The dolmas still turned out great! The mushroom and brown rice filling was delicious and the collard greens were tender.
Buyisile Maseko
[email protected]These dolmas were a bit bland for my taste. I think I would add more spices next time. Otherwise, they were easy to make and turned out well.
Bengali Kartun Story
[email protected]I followed the recipe exactly and the dolmas turned out perfect. They were so delicious and flavorful. I will definitely be making these again and again.
prokash Prokash
[email protected]I love dolmas, and this recipe did not disappoint. The mushroom and brown rice filling was flavorful and the grape leaves were tender. I will definitely be making these again.
Mushroom
[email protected]These dolmas were a great way to use up some leftover mushrooms and brown rice. They were easy to make and turned out delicious. I served them with a side of tzatziki sauce and they were a hit!
Madeleine Bartrop-sackey
[email protected]I'm not a vegetarian, but I really enjoyed these mushroom and brown rice dolmas. They were hearty and flavorful, and the grape leaves added a nice touch. I would definitely make these again.
NAYYEM SUMI
[email protected]These dolmas were a bit more work to make than I expected, but they were worth it! They were so flavorful and satisfying. I especially liked the tangy yogurt sauce.
Ayobami Mizmercy
[email protected]I've made dolmas with grape leaves before, but this recipe with mushroom and brown rice was a new one for me. It turned out great! The flavors were well-balanced and the dolmas held together well.
Saeed DXB5
[email protected]This was my first time making dolmas, and it was a huge hit! The combination of mushrooms, brown rice, and spices was delicious, and the grape leaves were the perfect vessel. I will definitely be making these again.