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Vegan Lemony Stuffed Grape Leaves - Dolmas
Servings: 30 dolmas
Ingredients
  • 2 cups cooked brown rice or other rice
  • 3 tablespoons finely minced scallions
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons dill minced
  • Sea salt to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 16-ounce jar grape leaves, drained, rinsed, and patted dry
  • 2 tablespoons extra-virgin olive oil
Instructions
  1. In a large bowl, combine the rice, scallions, 1 tablespoon of the lemon juice, lemon zest, dill, about 1/2 teaspoon of salt (less if your rice was well seasoned), and pepper. Mix well.
  2. Trim the stems from the grape leaves. Place one grape leaf at a time on a work surface, shiny side down. Place about 1 tablespoon of the rice mixture near the stem end and fold the sides of the leaf over the filling. Beginning at the stem end, roll up the leaf firmly into a neat roll. Repeat with the remaining ingredients.
  3. Place the stuffed leaves in a large skillet. Add the oil, remaining 2 tablespoons of lemon juice, and just enough water to come about halfway up the stuffed leaves. Cover and heat to simmer. Cook over low heat until tender, 20 to 30 minutes. Uncover, remove from the heat, and set aside to cool. Use a slotted spoon to transfer to a platter. Serve at room temperature.