Not-Vine Leaves

Name: Not-Vine Leaves
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Cuisine: Mediterranean
Ingredients: 0.5 cup basmati brown rice (dry); 2 tablespoon chopped Dill; 1 tablespoon Mint; 0.5 tablespoon coriander; 1 tablespoon Parsley; 5 cherry tomato; Juice of lemon 1tsp; Pinch Black pepper; Pinch All Spice; 1 tsp r/s salt; 2 tsp Dandelion root powder (secret ingredient); Optional: spring onion (optional); 2 lemons juiced; water 0.5 cup (filtered, warm); salt (rock or sea); Olive oil 1 tblspn; 1 tablespoon pomegranate molasses (if you like it stronger add one more tablespoon)

10 steps

Prep:30minCook:1h 10min

The famous Not-Vine Leaves :) Dolmas, Dolmades, Vine Leaves, this yummy dish is found along the Mediterranean sea. First let me start by saying, yes it’s yummy, but the proper portion is 4 to 5 pieces. The beauty of Mediterranean cuisine is SHARING :) a feast made by a mother or grandmother of a number of small dishes that compliment each other with flavor and nutritional value. In our Khaliji culture, we love a big spread and that results in consuming more food than necessary, and food waste. The amount of food consumed even when it is good and nourishing seasonal food can cause health issues. So, 4 to 5 small pieces is a good portion. Now on to the recipe. Choose your favorite green leaf, these are some of the leaves I have stuffed: Chard, Collard, Spinach, Grape leaves, Jews mallow, Nasturtium, Kale, Cabbage, Lettuce I like to line my pot with slices of potato, carrots & sometime I add a couple slices of tomatoes too. Oh and the Greeks serve Dolmades with yogurt, I personally, if I’m going for a dip, love having it with hummus. This amount of stuffing will give you around 15pcs. So use a small pot to keep the rolled leaves tightly placed.

Updated at: Mon, 16 Oct 2023 12:34:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories100.9 kcal (5%)

Total Fat3.5 g (5%)

Carbs16 g (6%)

Sugars1.7 g (2%)

Protein1.4 g (3%)

Sodium625 mg (31%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

Stuffing:

½ cupbasmati brown rice

½ tablespooncoriander

1 tablespoonparsley

5cherry tomato

1 tspJuice of lemon

black pepper

all spice

1 tspsalt

2 tspDandelion root powder

secret ingredient

spring onion

optional

Sauce:

½ cupwater

1 tblspnOlive oil

1 tablespoonpomegranate molasses

if you like it stronger add one more tablespoon

Instructions

Step 1

Let’s start with the rice, follow the rice recipe (How to Cook Rice). You can choose to just parboil, I like to cook the rice fully.

Step 2

Wash the green leaf of choice to stuff. Dip the leaves in hot water to make the leaf more pliable to roll, and to reduce the antinutrients like oxylate.

Step 3

place dipped leaves in colander/sift to drain out excess water.

Step 4

Chop the greens for the stuffing, peel, deseed & chop the tomato. (Strain the seeds of the tomato to get the tomato water, add it to the sauce :) I like to reduce waste as much as possible. Also the skin you can dehydrate and powder)

Step 5

mix rice with the rest of the stuffing ingredients and get to rolling.

Step 6

line the pot with vegetables of choice, place the rolls tightly

Step 7

whisk the sauce ingredients and pour over, barely covering the rolls.

Step 8

place an inverted plate or a clay weight on top and cook on low for 45-70minutes. Since the rice is cooked, it takes less time.

Step 9

Let it rest for 30minutes in the pot covered.

Step 10

Enjoy