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Rice Dolmades Recipe

This traditional Greek dish was easier to make and more delicious than I expected. After much searching I found grape leaves packed in brine in the international food section of the local grocer.

Prep Time:  1 hour | Steam Time:  45 minutes | Serves:  6-8

grape leaves, rice, recipes


  • 1 jar grape leaves
  • 1 tablespoon olive oil
  • 1 bunch green onion, finely chopped
  • 1 pound long grain rice, white or brown
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 cups water
  • 2 tablespoons toasted pine nuts
  • 1/4 fresh dill, chopped
  • 1 tablespoon fresh mint, chopped
  • Juice of 1 lemon


  1. Rinse grape leaves in water and pat dry.  Trim off stems and lay flat on work surface.  Set aside.
  2. Heat olive oil in large saucepan.  Saute onion about 3 minutes.  Stir in rice, oregano, salt and pepper.  Add water and bring to boil.  Lower heat, cover saucepan, and cook over medium heat for 20 minutes until water is absorbed.
  3. While rice mixture is cooking, place pine nuts on baking sheet and place in 350 degree F oven for 5-10 minutes to toast.  Set aside.
  4. When rice mixture has finished cooking, stir in toasted pine nuts, fresh dill, fresh mint, and juice of 1 lemon.  Allow mixture to cool before proceeding.
  5. When mixture is cool, take one grape leaf, smooth side down and place a spoonful of rice mixture in the center of the grape leaf.  Fold the sides and then roll the leaf from bottom to top. Repeat with the remaining ingredients.
  6. Place a steamer basket in a large pot and layer all the dolmades on the steamer. Place enough water at the bottom of the pot to almost reach the bottom layer of dolmades.  Bring water to boil, cover and simmer over low heat for about 45 minutes to an hour, or until rice is totally cooked.  The dolmades can be served warm with a drizzle of olive oil and lemon juice or chilled at least 3-4 hours before serving.

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