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Ingredients
- 1 – 16 ounce jar of grape leaves (about 50 grape leaves. Brined grape leaves are packed by weight so quantity may vary.)
- 1/4 cup olive oil, plus more for roasting pan/Dutch oven
- 1/4 cup olive oil, for just before baking
- 1 medium onion, chopped fine
- 1 clove of garlic, chopped fine
- 1 - teaspoon salt
- 1/4 cup pine nuts
- 1-cup corn, fresh or frozen
- 1-cup green bell pepper, chopped fine
- 1/2 tablespoon dried oregano
- 1/2 teaspoon black pepper
- 1 1/2 cups Mahatma Whole Grain Brown Rice
- 4 cups vegetable stock (or chicken to add a little more flavor)
- 1-cup water, divided
- 1-cup sundried tomatoes, diced
- 1/4 cup fresh mint, chopped fine
- 1/4 cup fresh parsley, chopped fine
- juice of 1 lemon
- Lemon slices for baking
- Lemon wedges for serving
Preparation
Step 1
Rinse each leaf well with water to remove brine. Trim the large stem off each leaf, set aside in a colander.Dolmathes-24
In a large skillet over medium high heat, sauté onions in olive oil until translucent.
Add garlic, salt and black pepper. Sauté for about 2 minutes.
Add pine nuts, corn, green pepper, oregano. Sauté for about 2 minutes.Dolmathes-17
Add rice and stir to coat with oil.Dolmathes-23
Add 1 cup of vegetable stock. Cook until the stock is absorbed, stirring frequently.
Add 1 more cup of vegetable stock. Cook until the stock is absorbed, stirring frequently.
Add ½ cup water. Cook until the water is absorbed, stirring frequently.
Stir in sundried tomatoes, mint, and parsley. Remove from heat.Dolmathes-15
Prepare to roll dolmathes by setting up your work surface with the mixture, leaves, and plenty of space to roll. Spread a little olive oil on the bottom and sides of a roasting pan or Dutch oven. Line the roasting pan or Dutch oven with grape leaves (use the broken and torn leaves for this.)Dolmathes-12Dolmathes-7
Place a leaf with the raised veins and stem towards you on a flat surface.
Place 1 tablespoon of filling in the bottom center of the leaf, just above the stem.
Fold the bottom section up to cover the filling.
Fold the sides in towards the center.
Continue rolling the packet up toward the top point of the leaf.Dolmathes-Rolling
Place the rolls seam-side down in tight layers in the roasting pan or Dutch oven.Dolmathes-16
Repeat until the filling and leaves are all used.
Add 1/4 cup olive oil, 2 cups vegetable stock and ½ cup water to cover the rolls. Cover the rolls with extra grape leaves and lemon slices.Dolmathes-5 Dolmathes-4
Bake at 350 degrees for 1 hour, 15 minutes or until the rice is cooked tender.
Serve with fresh lemon wedges or sprinkle with lemon juice.