Vegetarian Mushroom and Brown Rice Dolmas

Dolmas are a traditional dish in Mediterranean and Middle Eastern cuisines, and they are often enjoyed as a part of mezze, a selection of small dishes served as appetizers.

This is vegan and gluten free recipe. Dish can be prepared in 85 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Vegetarian Mushroom and Brown Rice Dolmas

Cooking Method: Baking, Boiling Cuisine: Mediterranean, Middle Eastern Courses: Appetizer, Lunch, Main Course Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 30 min Cook Time 45 min Rest Time 10 min Total Time 1 hr 25 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Brown rice
• 1 cup Mushrooms
• 1 medium Onion
• 2 clove Garlic
• 2 tablespoon Tomato paste
• 2 tablespoon Parsley
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 12 pieces Grape leaves

Instructions

1. Cook the brown rice according to package instructions.
2. In a pan, sauté the mushrooms, onion, and garlic until tender.
3. In a bowl, mix the cooked rice, sautéed mushrooms, onion, garlic, tomato paste, parsley, lemon juice, olive oil, salt, and pepper.
4. Preheat the oven to 350°F (175°C).
5. Place a grape leaf on a flat surface and spoon about 2 tablespoons of the rice mixture onto the center of the leaf.
6. Fold the sides of the leaf over the filling and roll it up tightly.
7. Repeat with the remaining grape leaves and rice mixture.
8. Place the dolmas in a baking dish and bake for 30 minutes.
9. Let the dolmas rest for 10 minutes before serving.
10. Enjoy your Vegetarian Mushroom and Brown Rice Dolmas!

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 5g8%

Total Carbohydrate 45g15%

Sugars 3g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.