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Rice or Quinoa Stuffed Grape Leaves “Dolmathes”

An updated version of the traditional Greek Dolmathes is this more healthful dish using the seed "Quinoa". A pure protein to improve and make this dish a winner! I do make these the traditional methods using rice for my family, and so can you.

Course Appetizer or Side Dish
Cuisine Greek
Keyword dolmathes, grapeleaves, Greek
Servings 90
Author Mary Papoulias-Platis

Ingredients

  • 2 cups rice or quinoa uncooked
  • 1 16 oz. jar of grape leaves, rinsed in warm water and dried
  • 4 large onions, chopped
  • 1 fresh tomato, chopped
  • 1 cup toasted pine nuts
  • Juice of two lemons
  • 1/4 cup extra virgin olive oil
  • 1/4 cup chopped fresh dill or 2 tablespoons dry dill
  • 2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3-4 lemons, thinly sliced
  • 6 cups of water

Instructions

Grape Leaves Prep

  1. Take grape leaves out of jar, and unfold carefully and place in a large bowl of warm water. (I use my sink)
  2. Carefully separate the leaves, so they do not tear.
  3. Lay out to dry on a towel, paper towel, or on a sieve.

Filling

  1. Chop the onions in a food processor or by hand.
  2. In a large saute pan add the oil and the onions, tomato, and lemon juice and cook on low for 20-30 minutes until soft, not browned. Cool.
  3. Place pine nuts in a frying pan and cook on medium until lightly brown.
  4. In a large bowl place the onions, uncooked quinoa, or rice, dill,salt and pepper and pine nuts and mix well.
  5. Let the filling cool.

Prep Cooking Pan

  1. Before rolling prepare your pan.
  2. Place slices of lemon on the bottom of a deep dutch oven.
  3. Add one layer of grape leaves on top of the lemon slices. ( I use the torn leaves)
  4. Lay one leaf at a time on your work surface. Snip off stem. Veins side up!
  5. Place stem side of leaf facing you.
  6. Place filling on leaf.
  7. Begin rolling your grape leaves.
  8. Snugly lay the grape leaves on the bottom of the pan.
  9. Continue rolling and layering until all the rice is used up.
  10. Cover the last layer with sliced lemons.
  11. Add a layer of grape leaves.
  12. Freeze at this point. Tightly cover your pot with clear wrap then foil. When ready to cook, continue with recipe. Do not need to defrost but add 15 minutes on to cooking time.
  13. Pour 6 cups of water into the dutch oven.
  14. Place a plate over the top of the leaves to keep them from floating to the top.
  15. Place the cover on the dutch oven.
  16. Bring to a soft boil, and reduce heat to low, and simmer for 45 minutes.
  17. Cool for at least an hour before serving.

For a party: Cook these the night before and refrigerate. Can be served at room temperature.