20-Min Lemon Dolmades with Rice
Soft grape leaves wrapped around herby lemon rice, steamed until tender and finished with a bright squeeze of fresh lemon. A vegetarian Greek classic that feels fancy but takes less than 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 218
- Protein
- 5g
Ingredients
- 1 16-oz jar jarred or canned grape leaves, drained and rinsed
- 1.5 cups cooked white or brown rice, cooled
- ¼ cup fresh dill or parsley, finely chopped
- 2 whole lemon, divided (zested + juiced)
- 3 tbsp olive oil
- 1 pinch salt and pepper to taste
Instructions
- 1
Mix cooled rice with dill, lemon zest, juice of 1 lemon, 2 tbsp olive oil, salt, and pepper until well combined.
- 2
Lay a grape leaf flat, vein-side up. Place 1 tbsp rice mixture near the base of the leaf.
- 3
Fold the sides in, then roll tightly from base toward the tip. Repeat with remaining leaves and rice.
- 4
Brush a skillet or shallow pot with remaining 1 tbsp oil. Arrange dolmades seam-side down in a single layer.
- 5
Add 0.5 cup water to the pan. Cover and steam over medium heat for 8 minutes until leaves are soft.
- 6
Transfer to a plate and squeeze the remaining lemon half over the top. Serve warm or at room temperature.
Tools you’ll need
- cutting board
- knife
- medium bowl
- 12-inch skillet with lid or shallow pot with lid
- wooden spoon
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