Vegetarian dolmas with brown rice and mushrooms

12 servings

80 minutes

Vegetarian dolmas with brown rice and mushrooms are a refined version of the classic dish, filled with rich flavors and aromatic spices. Dolma, traditionally popular in Mediterranean and Eastern cuisines, takes on the softness of mushrooms and a light nutty note from brown rice in this rendition. Grape leaves add a special piquancy and tenderness to the dish, while the addition of parsley, coriander, and paprika fills it with freshness and depth of flavor. Baked with tomato paste, they become juicy and fragrant, perfectly complementing vegetable and plant-based diets. These dolmas can be served as a standalone dish or as an appetizer alongside yogurt or nut sauce. Such a dish will delight not only vegetarians but also lovers of original flavor combinations, offering a harmonious and nutritious treat.

Energy value per serving

• Calories: 137.1
• Proteins: 5.1g
• Fats: 5.2g
• Carbohydrates: 24.7g

Ingredients

• Grape leaves: 50 pc
• Brown rice: 1 glass
• Mushrooms: 800 g
• Chopped parsley: 0.5 glass
• Paprika: 0.5 glass
• Sea salt: to taste
• Ground black pepper: to taste
• Dried thyme leaves: 1 tsp
• Bay leaf: 3 pc
• Ground coriander: 0.5 tsp
• Grated ginger: 0.3 tsp
• Olive oil: 2 tbsp
• Onion: 1 head

Cooking steps

1. Chop the mushrooms and onion in a blender and set aside. Heat oil in a large pot over medium heat. Add the mushroom and onion paste to the pot and sauté for another 10 minutes.

   Required ingredients:

   • Mushrooms: 800 g
   • Onion: 1 head
   • Olive oil: 2 tablespoons

2. Drain the water from the rice and add it to a pot with 1 cup of water. Stir, bring to a boil, and cook for 10 minutes or until all the liquid is absorbed. Add spices.

   Required ingredients:

   • Brown rice: 1 glass
   • Paprika: 0.5 glass
   • Sea salt:  to taste
   • Ground black pepper:  to taste
   • Dried thyme leaves: 1 teaspoon
   • Ground coriander: 0.5 teaspoon
   • Grated ginger: 0.3 teaspoon

3. Remove the pot from the heat. Add chopped parsley. Let the mixture cool for 10 minutes.

   Required ingredients:

   • Chopped parsley: 0.5 glass

4. Wrap 1 tablespoon in a grape leaf. Do this with all the leaves.

   Required ingredients:

   • Grape leaves: 50 pieces

5. Take a large pot and place grape leaves at the bottom. On top, place rolls of grape leaves. Then add bay leaves on top. Cover with the remaining grape leaves. Pour water to cover all the leaves.

   Required ingredients:

   • Grape leaves: 50 pieces
   • Bay leaf: 3 pieces

6. Preheat the oven to 200°C. Bake for 1 hour. Check if the water has evaporated every 20 minutes and add water if necessary. Add tomato paste 15 minutes before cooking is done.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Onion: 1 head