Vegetarian Dolmades

Photo: Instagram

Ingredients

• 1/2 cup pine nuts
• 1 1/2 cups Royal Chef’s Secret Basmati Rice
• 1 medium onion, minced
• 1 3/4 cups vegetable broth, divided
• 1/2 cup fresh dill, minced
• 1/2 cup fresh mint, minced
• 6 tablespoons fresh lemon juice, divided
• 1 tablespoon lemon zest
• 50 large grape leaves, fresh or jarred
• 1/2 cup olive oil, divided
• Salt and pepper

Preparation

• Toast pine nuts in a skillet over medium heat until golden.
• Heat 1/4 cup olive oil in a medium pot over medium heat. Add minced onion and cook until softened.
• Stir in rice, then add 3/4 cup vegetable broth. Lower the heat and simmer uncovered for about 10 minutes, until the rice absorbs the broth. The rice should be half-cooked.
• Mix in dill, mint, pine nuts, 2 tablespoons lemon juice, and lemon zest. Season with salt and pepper. Let the rice cool to room temperature.
• Bring a large pot of salted water to a boil. Trim large stems from grape leaves so they are flush with the base of the leaf. Boil leaves for 3-5 minutes to soften, then drain.
• Rinse leaves under cold water and pat dry.
• Lay a leaf shiny side down on a cutting board. Place 2 tablespoons of rice filling in the center. Roll from the base over the filling, fold in the sides halfway through, and continue rolling to the top. Gently squeeze to secure. Repeat with remaining leaves and filling.
• Line a deep sauté pan with broken or damaged grape leaves. Arrange dolmades snugly in the pan.
• Add 1 cup vegetable broth, 1/4 cup lemon juice, and 1/4 cup olive oil. Bring to a simmer over medium heat. Cover and cook for 30-40 minutes, until fork-tender.

(Authentic Royal)