Dolmades

Preparation

The mix

1. Sauté the onion for 5 mins
2. Add rice and half the stock and cook until rice is done
3. Turn off heat and add parsley, dill, mint, salt, pepper, and half the lemon juice

Assembling the Dolmades

1. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the centre, roll up from the broad bottom to the top, and place into a 4-litre pot.
2. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil
3. Cover with remaining stock and simmer gently for 45-60mins without boiling

Notes

Ingredients

• 200g vine leaves (approx 60 leaves)
• 250g long-grain rice
• 150ml olive oil
• 2 red onions, fine chopped
• 1L veg stock
• 2 lemons, juice & zest
• 2 tbsp dill
• 4 tbsp parsley
• 2 tbsp mint
• Pinch salt
• Pinch ground black pepper

Equipment

Nutritional Facts

• Serving size: 263.7g
• (13% / 16%)   Calories: 329kcal
• (35%)Total fat: 19g
• (15%)   Saturated fat: 2.9g
• (40%)   Unsaturated fat: 14g
•     Mono: 12g
•     Poly: 2g
• (0%)   Cholesterol: 0mg
•   Trans Fat: 0g
• (12%)Total carbohydrates: 37g
•   Starch: 0g
• (2%)   Sugars: 0.5g
•     Sucrose: 1.2g
•     Glucose: 1.1g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0.8g
•     Galactose: 0g
• (18%)   Fibre: 4.5g
• (10%)Protein: 4.8g
• Salts
• (67%)   Sodium: 1.3g
• (7%)   Potassium: 234mg