Cooking Lucid
Dolmades (Stuffed Grape Leaves)
Tender grape leaves rolled around herbed rice and pine nuts. A classic Greek meze — tangy, delicate, and perfect with lemon.
Prep 30 min
Cook 45 min
Total 1h 15m
Serves 6
Appetizer·Greek·Medium
Ingredients
Step 1 — Filling
- 1 jar grape leaves (rinsed)
- 1 cup arborio rice
- 1 onion (diced)
- ¼ cup pine nuts
- ¼ cup dill and mint (chopped)
- 3 tbsp olive oil
- 2 cups vegetable broth
- Juice of 2 lemons
Instructions
- 1
Cook filling
Sauté onion and rice in oil. Add broth and herbs. Cook until rice is partially done.
- 2
Roll dolmades
Place a spoonful of filling on each leaf. Roll tightly, tucking sides in.
- 3
Simmer
Arrange seam-side down in a pot. Add lemon juice and water to cover. Simmer 40 minutes until tender.
Nutrition per serving: 180 cal · 4g protein · 24g carbs · 8g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
