Are you looking for a delicious and healthy vegetarian dish that's surprisingly easy to make? Look no further! This vine leaves recipe, also known as dolmades or yaprak sarma, is a culinary gem that's packed with flavor and perfect for a light lunch or a satisfying dinner. These delightful little parcels of rice and herbs, wrapped in tender vine leaves, are a taste of the Mediterranean, effortlessly bringing a touch of sunshine to your table. Whether you're a seasoned cook or a kitchen novice, this recipe is designed to guide you step-by-step, ensuring a successful and flavorful outcome. Get ready to impress yourself and your loved ones with this healthy and satisfying meal!
Ingredients:
- 1 pound fresh vine leaves (about 30-40 leaves), preferably organic
- 1 cup long-grain rice, rinsed
- 1 large onion, finely chopped
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 2 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup vegetable broth or water
- 1 lemon, juiced
- 2 tablespoons olive oil, for serving
Instructions:
Preparing the Vine Leaves:
- Rinse the vine leaves thoroughly under cold water. If they are very salty (brined leaves), soak them in cold water for about 30 minutes to reduce saltiness.
- Carefully remove the stems from each leaf. You can do this by gently pulling or cutting them off. Discard the stems.
Making the Rice Filling:
- In a medium saucepan, heat the 1/4 cup of olive oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic, dried dill, salt, and pepper. Cook for another minute until fragrant.
- Stir in the rinsed rice, parsley, and mint. Cook for 2-3 minutes, stirring constantly, until the rice is lightly toasted.
- Remove from heat and let the mixture cool slightly.
Assembling the Stuffed Vine Leaves:
- Lay a vine leaf flat, shiny side down. Place about 1-2 tablespoons of the rice mixture in the center of the leaf.
- Fold the sides of the leaf inwards, then roll it up tightly from the base to the tip, like a cigar.
- Repeat with the remaining leaves and filling.
Cooking the Stuffed Vine Leaves:
- In a large pot or Dutch oven, arrange the stuffed vine leaves in a tight layer, seam-side down.
- Pour the vegetable broth (or water) and lemon juice over the leaves. Add a little extra water if needed to ensure they're mostly submerged.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 45-60 minutes, or until the rice is cooked through and the leaves are tender.
- Once cooked, carefully remove the vine leaves from the pot and let them cool slightly.
Serving:
Serve the vine leaves warm or at room temperature, drizzled with 2 tablespoons of olive oil. They are a delightful appetizer or a light main course, perfect for a healthy and flavorful meal.
Cooking Tips and Variations:
- For extra flavor, add a pinch of cinnamon or nutmeg to the rice filling.
- If you don't have fresh herbs, you can use dried herbs, but use about 1/3 of the amount called for in the recipe.
- You can also add other vegetables to the filling, such as chopped tomatoes, zucchini, or carrots.
- For a richer flavor, use a combination of olive oil and vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used, but a typical serving contains around 150-200 calories, with a good source of fiber and plant-based protein. For detailed nutritional information, use a nutrition calculator based on your specific ingredients and serving size.
Enjoy this easy and delicious vegetarian recipe! It's a wonderful way to explore new flavors and enjoy a healthy, homemade meal. This recipe is perfect for those looking for quick dinner ideas and easy recipes without compromising on taste or health. These stuffed vine leaves are sure to become one of your favorite healthy meals!