These sweet and salty little brown rice dolmades are a take on the beloved traditional Middle Eastern vine leaf parcels, combining earthy brown rice with sweet currents & creamy pinenuts.
Team them with a yoghurt dipping sauce for some great finger food, or as a main meal side.
Brown Rice Dolmades with Pine nuts & Currents
- 150ml olive oil
- 1 onion
- 1 garlic clove
- 1 cup brown rice
- 2 1/2 cups stock
- 1/2 cup pine nuts
- 1/3 cup currents
- 1/2 cup flat leaf parsley, finely chopped
- 1/4 cup dill, finely chopped
- 1 lemon, finely sliced
- Vine leaves
Heat oven to 180*C.
Heat olive oil in a saucepan over a medium heat. Add onion and garlic and cook until onion is translucent, about 8 minutes. Stir in rice, then add stock. Increase heat to high, bring mixture to the boil, then reduce heat to low, cover and cook for 20 minutes. Stir in herbs, recover and cook for another 10 minutes, until rice is soft but still has a little bite (it will cook more in the oven).
Place a vine leaf, vein side in on a bench. Add a heaped teaspoon of mixture then wrap into a parcel (there’s some good videos on YouTube if need a little instruction on this!). Place dolmades in a single layer in a baking dish.
Pour over enough water to just cover the dolmades, cover with lemon slices and bake for 45 minutes. Remove from oven and pour out any remaining water, then bake for a further 10-15 minutes, until rice has cooked through.