Rigo Salas

18 RECIPES

Unique blend of tradition and passion for beloved Mediterranean cuisine

Greek Dolmades (Stuffed Grape Leaves)

Homemade dolmades are on another level compared to the canned version. The smell is vibrant and fresh the flavors are balanced with the brine lemon juice that gives a subtle kick and goes in balance with the abundance of fresh herbs in the rice. This is an amazing dish. Give it a try.

CUISINES: Greek
LEVEL: EASY
SERVING: 6 People
TIME: 1 hr
COOKING TIME: 40 min
INGREDIENTS:
  • 16 oz. Grape leaves
  • Filling
  • 2 tbsp Olive oil
  • 1 ea. Yellow onion
  • 1 cup Carrots
  • ½ cup Celery
  • ¼ cup Minced fennel
  • 1 cup Short grain rice
  • 1 cup Water
  • 1 tsp Salt
  • 1 tsp Pepper
  • 2 ea. Lemon zest
  • ½ cup Chopped mint
  • ½ cup Chopped parsley
  • ¼ cup Chopped dill
  • 1 bu. Chopped green onion
  • For Simmer
  • 2 cups Water
  • cup Extra virgin olive oli
  • ¼ tsp Salt
  • 2 ea. Lemon juice
DIRECTIONS:
Step 1
Step 1
Step 1
In a medium pot with olive oil sweat the onion, garlic, celery, carrot, till tender and sweated.
Step 2
Step 2
Step 2
Add the rice and sweat. Add the water and cook for summer for 5 minutes.
Step 3
Step 3
Step 3
Season with salt and pepper to taste, add lemon zest, chopped mint, parsley, dill, and green onion, mix well.
Step 4
Step 4
Step 4
Spoon 2 tbsp. Rice mix in grape leaves and roll tight folding in sides throughout the rolling.
Step 5
Step 5
Step 5
Place grape leaves in the bottom of the small pot. Tightly fit in and barely cover with water, olive oil, juice of lemons, and zest. Put a plate on top of the grape leaves.
Step 6
Step 6
Step 6
Cooked covered for 15 minutes or until cooked.
Step 7
Step 7
Step 7
Enjoy!