Stuffed Grape Leaves: Vegetarian Dolmas

Ingredients

For the Filling:
• 2 tbsp regular olive oil
• 1 cup raw long grain white rice, rinsed
• 1 large yellow onion, chopped
• 1/4 cup (1 tbsp dried) fresh dill, chopped
• 1/4 cup (1 tbsp dried) fresh mint leaves, chopped
• 1/4 tsp kosher salt (optional, season to taste)
• 2 cups vegetable (or chicken) broth or water
• 1/4 cup lemon juice, fresh squeezed
For Assembling the Grape Leaves:
• 9-oz jar grape leaves, drained and rinsed
• 1-2 tbsp regular olive oil
• 1/4 cup lemon juice
• 1 cup water (can substitute the same amount vegetable/chicken broth for more of a savory flavor)

Instructions

To Make the Filling:
1. In a large skillet (with a lid), over medium-high heat, add the raw, rinsed rice, onion dill, and mint. Sauté for about 5 minutes until the onions are translucent and tender.
2. When the onions are soft, add 2 cups water (or same amount chicken/vegetable broth), bring to a simmer, and simmer for 10-15 minutes, until rice is cooked through.
3. Remove from heat and mix in 1/4 cup fresh squeezed lemon juice.
4. Allow mixture to cool to room temperature or just warm before stuffing the grape leaves. Season with salt, to taste.
Stuffing the Grape Leaves:
5. Make sure the grape leaves are rinsed and drained before stuffing them. Take 1 leaf, shiny side down, and place 1 teaspoon to 1 tablespoon (depending on the size of the grape leaf) on the lower, middle of the leaf. It's important not to roll them too tight or too loose. Repeat with remaining leaves. If there's extra, save for a future batch. If a leaf is ripped, you can double up the leaves.
To Cook the Stuffed Grape Leaves:
6. In the same large skillet that you cooked the rice in, add 1-2 tablespoons regular olive oil, 1 cup water (plus more if needed), and 1/4 cup fresh squeezed lemon juice. Whisk to combine.
7. Add the stuffed grape leaves, packing them next to each other closely, so that they do not unroll. Bring the pan to a simmer, do not allow to come to a rolling boil. Cover and cook for 30 minutes. When they are done, transfer them to a serving dish, allow them to cool a little bit because the inside filling will be very hot. Serve them warm or cold.
8. They go great with Greek yogurt, sour cream, garnish with more dill and mint optionally, and lemon wedges for squeezing. Enjoy!

Notes