Dolmas

Dolmas
Category
Yields10 Servings
 1 tbsp olive oil
 1 cup finely diced onion
 2 tsp minced garlic
 ½ cup finely-diced red bell pepper
 1 cup long-grain white rice
 2 tsp salt
 ½ tsp fresh ground black pepper
 3 cups cooked cranberry, pink or red beans
 ½ cup canned tomato, diced in juice
 2 tbsp currants
 ¼ cup minced parsley
 1 tbsp dry oregano leaves
 2 tbsp fresh minced mint
 3 tbsp fresh minced dill weed
 8 oz grape leaves, packed in brine
 ½ cup fresh lemon juice
 3 cups low sodium vegetable broth
1

Preheat oven to 350 degrees F. In a heavy pan, sauté onion in olive oil. Add garlic and cook over medium heat.

2

Add diced red pepper, white rice, salt and black pepper; sauté for 2 minutes. Add cooked beans, tomato, currants, parsley, oregano, mint and dill; sauté 2 minutes.

3

Remove from heat. Drain grape leaves and rinse. Place 2 tablespoons of filling on each leaf, vein side up. Fold sides over and roll tightly as if making a burrito.

4

Line a 9” x 13” baking dish with a layer of grape leaves. Place rolled dolmas snugly into dish. Place layer of grape leaves on top.

5

Place lemon juice and vegetable broth into a small saucepan and bring to a boil. Remove from heat and pour over dolmas. Cover with foil and bake for 40 minutes. Cool slightly before serving.

Nutrition Facts

10 servings

Serving size

3 dolmas

Amount per serving
Calories195
% Daily Value *
Total Fat 1.9g3%
Cholesterol 0mg
Sodium 624mg28%
Total Carbohydrate 35.3g13%
Dietary Fiber 5.1g19%
Protein 10.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

This recipe brought to you by the Idaho Bean Commission.

Ingredients

 1 tbsp olive oil
 1 cup finely diced onion
 2 tsp minced garlic
 ½ cup finely-diced red bell pepper
 1 cup long-grain white rice
 2 tsp salt
 ½ tsp fresh ground black pepper
 3 cups cooked cranberry, pink or red beans
 ½ cup canned tomato, diced in juice
 2 tbsp currants
 ¼ cup minced parsley
 1 tbsp dry oregano leaves
 2 tbsp fresh minced mint
 3 tbsp fresh minced dill weed
 8 oz grape leaves, packed in brine
 ½ cup fresh lemon juice
 3 cups low sodium vegetable broth

Directions

1

Preheat oven to 350 degrees F. In a heavy pan, sauté onion in olive oil. Add garlic and cook over medium heat.

2

Add diced red pepper, white rice, salt and black pepper; sauté for 2 minutes. Add cooked beans, tomato, currants, parsley, oregano, mint and dill; sauté 2 minutes.

3

Remove from heat. Drain grape leaves and rinse. Place 2 tablespoons of filling on each leaf, vein side up. Fold sides over and roll tightly as if making a burrito.

4

Line a 9” x 13” baking dish with a layer of grape leaves. Place rolled dolmas snugly into dish. Place layer of grape leaves on top.

5

Place lemon juice and vegetable broth into a small saucepan and bring to a boil. Remove from heat and pour over dolmas. Cover with foil and bake for 40 minutes. Cool slightly before serving.

Notes

Dolmas
IngredientsDirections
Share