Vegan Bites: Dolma's (Rice-stuffed Grape Leaves)
Dolmas
~grape leaves
~oil/lemon/salt
Blanche grape leaves in
boiling water (20 seconds.)
Place in jar and cover with
oil, lemon and salt.
~1c rice
~1 tomato
~3 sprigs green onion
~handful cilantro
~pinch chilli flakes
~2 cloves garlic, minced
~1/4c olive oil
~s&p
Mince veg well and mix with
raw rice, oil and spices.
Spoon ½-1t rice mix into
preserved grape leaves.
Roll and pack into pot (lined
with tomato slices).
Top with lemon, oil, salt and
pepper. Cover rolls with water. Boil until water has absorbed/rice is soft (30
mins)
Other than making some grapevine wreaths, we've been discarding these wild vines for years.
They produce green, under-ripe grapes, but we learned we can eat their leaves!
The larger the leaf, the easier it is to roll.
Break off the stem and prepare to blanche.
To blanche, dip leaf in boiling water for about 20 seconds.
We knew they were ready when the colour changed from bright to muted green.
Then we piled them in a jar for preserving with oil, lemon and salt.
