Stuffed Vine Leaves (dolma) with Brown Rice
Stuffed vine leaves (dolma) are rich and tasty dish, typical cuisine of the southern nations. Stuffed vine leaves supply many nutrients our body needs.
As a stuffing, meat, rice and vegetables work together to create a terrific taste. Thin vine leaves give the dish unique flavor.
Make them for a special occasion, or just add a twist to your everyday menu.
Ingredients for Stuffed Vine Leaves
- Minced meat (pork, beef): 500-600 gr.
- Brown rice: 200 gr.
- Carrot: 1-2.
- Tomato puree 1 cup.
- Onions: 2.
- Celery, parsley, mint, dill, olive oil, salt, pepper and other spices: all add to taste.
- Grape leaves: as needed.
- For the sauce: vegetable or meat broth, tomato puree.
Recipe of Stuffed Vine Leaves
- In a deep frying pan pour oil – the bottom should be covered, and a little more.
- Fry chopped onions, then add carrots, sauté together and then add the meat.
- Simmer a few minutes and add the tomato puree.
- After 2-3 minutes, add boiled until half-done brown rice, salt, spices and chopped herbs.
- Turn the heat off. Mix everything well. Try stuffing, and add what you think is missing. Bring a taste for perfection.
- If you have fresh vine leaves, cover them with hot salted water and let stand for 15 minutes. If you have pickled vine leaves, wash them.
- Place some stuffing on one half of each vine leave, roll up and fold the sides in.
- Take thick-bottomed pan. Line the bottom with vine leaves, place stuffed leaves in tight rows and cover with a layer of vine leaves.
- Pour in enough broth mixed with tomato puree to cover stuffed leaves. Press down with inverted plate.
- Cover up and simmer over low heat for 30-40 minutes.
- Serve hot with sour cream or yogurt.