Lemony Vegetarian Dolmades From Scratch

My grape vines have leafed out and now that the leaves are about the size of my hand, it’s time for dolmades! I love plants that can be grown for both fruit and vegetables, and grapes are one of the best. Fresh dolmades are really something, and if you have enough leaves, you could always brine them to save for those winter months. Getting them before they’re too big is the key, otherwise they can become too tough. Dill and parsley fresh from the garden makes them extra special!

Ingredients

• 16 fresh grape leaves, hand sized
• 1 cup rice, cooked (can also be mixed 7 grain)
• 2 tablespoons onions, chopped
• 1/4 cup fresh dill
• 1/2 cup fresh parsley
• Salt and pepper to taste
• Juice and zest of  1-2 lemons
• 1/4 cup vegetable broth (or chicken, if non-vegetarian.)
• 1/4 cup olive oil

1. I used leftover rice but you can cook the rice according to their instructions. Some people make it by parboiling the rice and then finishing the cooking process after they’ve been wrapped. I find using precooked rice easier, taking out the guesswork of when they’re done.

2. Wash your fresh grape leaves, bring a pot of water to a boil and blanch the leaves for 30 seconds to 1 minute. Cool in water and drain. Cut the stems off.

3. Combine rice with onions, parsley, dill, zest, salt and pepper to taste.

4. Place one tablespoon of the filling at the base of each of the blanched grape leaves, under side facing up. Wrap the filling by rolling it halfway away from you, folding in the sides, and then rolling again.

5. Line the dolmades in a pan, weighed down with a plate on top, add the remaining lemon juice and olive oil, the broth, and simmer on low heat until water has been absorbed. Remove from heat, place into a container, add the remaining broth from the pan and chill. Serve with yogurt sauce or as is.