Dolmades vegan

Vine leaves filled with rice and fresh herbs.

Ingredients

• 80 vine leaves (400g)
• 350 gr. Carolina rice
• 2 small onions grated
• 2 bunches of chopped scallions
• 1 cup olive oil
• 1/3 cup chopped parsley
• 1/3 cup chopped dill
• 1/3 cup chopped mint
• 1 lemon juice and zest
• 1 tomato, grated
• Salt
• Freshly ground pepper

Directions

1. If we use vine leaves from a jar, dip them for 1min in boiling water.
2. Drain the vine leaves and lay them open on a tray, with the veins facing up, so they are ready for wrapping.
3. Put the rice in a colander and rinse it under running water to remove the starch.
4. Drain it and squeeze 1 lemon into the rice, so that it remains plump in the dolmades and mix. Put all the filling ingredients in a bowl. Rice, dry and fresh onions, herbs, grated tomato, salt, pepper and half the olive oil. Add plenty of salt and pepper to the filling so that the dolmades come out delicious.
5. Mix the filling with a spoon. Take a vine leaf with the shinny side facing down add a spoonful on your rice filling and roll inwards. Add one by one next to each other in a deep pot.
6. Pour water, enough to cover them by about 2 cups.
7. Bring the food to a boil, lower the heat and simmer the dolmades until the water has evaporated and the dolmades are left almost with their oil, for about 25'.
9. We leave them in the pot to cool down for 15' and to absorb all the liquid in the pot.