Provencal Herb Dolmades
Infused with Herbes de Provence, lavender hints, and extra virgin olive oil.
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Ingredients
- 50 leaves Grape leaves (preserved in brine)
- 1 1/2 cups Arborio or short-grain rice
- 3/4 cup Extra virgin olive oil
- 1 large Yellow onion, finely minced
- 2 tablespoons Herbes de Provence
- 1/2 teaspoon Dried culinary lavender, crushed
- 1/2 cup Fresh lemon juice
- 1 1/2 cups Vegetable or chicken stock
- 1/4 cup Pine nuts, toasted
- 3 cloves Garlic cloves, minced
Instructions
- 1
Rinse the grape leaves thoroughly under cold water to remove excess brine and pat dry.
- 2
In a large skillet, heat 1/4 cup of olive oil over medium heat and sauté the onions and garlic until translucent.
- 3
Stir in the uncooked rice, Herbes de Provence, and crushed lavender, toasting the rice for 2 minutes until fragrant.
- 4
Remove the rice mixture from heat and fold in the toasted pine nuts and a splash of lemon juice.
- 5
Place a grape leaf flat on a board, add one tablespoon of the rice filling near the stem, fold the sides in, and roll tightly toward the tip.
- 6
Line the bottom of a heavy pot with any torn grape leaves to prevent sticking, then pack the dolmades tightly in layers.
- 7
Pour the remaining olive oil, lemon juice, and stock over the dolmades, then place a heavy plate on top to keep them submerged.
- 8
Simmer on low heat for 45-50 minutes until the rice is tender and the liquid is mostly absorbed.
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