Dolmas Salad

James Carrier

After making dolmas - stuffed grape leaves - Sandra Frankmann didn't want to discard the grape leaf pieces left over. So she combined them with other dolma ingredients into a salad. It would make a wonderful side dish for roasted lamb. Preserved grape leaves are sold in jars in Middle Eastern markets and in many well-stocked supermarkets.

Yield: Makes 4 to 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 259
  • Calories from fat: 17%
  • Protein: 8.3g
  • Fat: 5g
  • Saturated fat: 0.7g
  • Carbohydrate: 44g
  • Fiber: 1.6g
  • Sodium: 385mg
  • Cholesterol: 0.0mg

Ingredients

  • 1/4 cup pine nuts (1 oz.)
  • 1/2 cup thinly sliced green onions (white and pale green parts only)
  • 1 tablespoon olive oil
  • 1 1/2 cups long-grain white rice
  • 2 1/2 cups fat-skimmed chicken broth or vegetable broth
  • 1/2 cup chopped preserved grape leaves (reserve 1/4 cup brine)
  • 1/4 cup lemon juice
  • 1/4 cup raisins
  • 1/4 teaspoon pepper
  • 1/4 cup chopped parsley
  • 1/4 cup chopped fresh dill
  • 1 lemon (optional), rinsed and quartered

Preparation

  1. 1. In a 4- to 6-quart pan over medium heat, stir pine nuts and 1/4 cup green onions in oil until nuts begin to brown and onions are limp, about 5 minutes.
  2. 2. Stir in rice, chicken broth, grape leaves and reserved 1/4 cup brine, lemon juice, raisins, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender to bite, 30 to 35 minutes.
  3. 3. Fluff rice mixture with a fork; stir in parsley, dill, and remaining 1/4 cup green onions. Mound salad on a platter and garnish with lemon quarters if desired. Serve warm or at room temperature.
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