Looking for a vegetarian recipe that is both healthy and satisfying? Look no further than our Vegetarian Mushroom and Brown Rice Dolmas Recipe! These mouth-watering dolmas are a veganized version of the traditionally stuffed grape leaves that are commonly found in Middle Eastern and Mediterranean cuisine. This dish adds a healthy twist on the classic recipe, replacing ground lamb with a delicious mixture of mushrooms and brown rice.
Our recipe ingredients include 800g of mushrooms, 1 onion finely chopped, 2 tablespoons of olive oil, 1 cup of uncooked brown rice soaked in water for an hour, 40-50 grape leaves, and a mixture of dried spices such as ginger powder, ground coriander, bay leaves, dried thyme, paprika, sea salt, and ground pepper.
Not only is this dish nutritious and flavorful, but it is also easy to make. Whether you are an experienced cook or a novice in the kitchen, our recipe details will guide you through every step of the cooking process.
So why not give our Vegetarian Mushroom and Brown Rice Dolmas Recipe a try? You won’t regret trying out this classic dish with a healthy twist.
Why You’ll Love This Recipe
I know that you’re already intrigued by the idea of a vegetarian Mushroom and Brown Rice Dolmas recipe. But let me tell you, that’s just the beginning of why you’ll love this recipe.
The combination of earthy mushrooms, nutty brown rice, and fragrant herbs and spices create a rich and decadent filling that is then wrapped in delicate grape leaves. This makes for a perfect appetizer or an entire meal, depending on your preference.
Now, let’s talk about how healthy this recipe is. The brown rice is high in fiber and loaded with nutrients, while the mushrooms have been found to have immune-boosting properties. The dolmas themselves are wrapped in antioxidant-rich grape leaves that provide multiple health benefits.
Plus, this recipe is entirely vegetarian, which allows you to enjoy all the flavor and nutrition without any guilt.
It’s also worth mentioning that these dolmas are easy to make but incredibly impressive to serve. They work beautifully for dinner parties or potlucks because they’re perfect for sharing.
In summary, if you’re looking for an elaborate yet simple dish that will impress your guests while keeping you nourished and satisfied, this vegetarian Mushroom and Brown Rice Dolmas recipe is just what you need.
Let’s talk about the ingredients you will need for this delicious vegetarian Mushroom and Brown Rice Dolmas recipe. Here are the items that you will need for approximately 40-50 stuffed grape leaves:
- 1 cup brown rice, soaked in water for 1 hour (800g mushrooms are used in this recipe)
- 50 grape leaves
- 1 onion, finely chopped
- 2 cups of mushrooms (used portobello)
- 2 tablespoons olive oil
- 1 teaspoon ginger powder
- 1 teaspoon ground coriander
- 2 bay leaves
- ½ teaspoon dried thyme
- Ground pepper and sea salt to taste
- Paprika to taste
- Chopped parsley (for garnishing)
The recipe relies on the idea of transforming the mushroom and brown rice mixture into stuffed grape leaves that are traditionally stuffed with a mixture of rice and meat cooked in the middle eastern and Eastern Mediterranean regions, also known as dolmas or sarma. However, our version is a vegetarian-stuffed grape leaf. It’s an excellent choice if you’re looking for a flavorful plant-based dish that is comforting and healthy at the same time.
The Recipe How-To
Start with a pot of boiling water. Take 40-50 grape leaves and blanch them in the boiling water for about 1 hour. After an hour, remove the grape leaves and place them in a bowl of ice-cold water to stop the cooking process.
While the grape leaves are being cooked, prepare your stuffing. In a separate pot, cook 1 cup of brown rice according to package instructions. Once cooked, drain and set aside.
In a pan over medium heat, sauté 800g of portobello mushrooms (finely chopped) in 2 tablespoons of olive oil for 5 minutes. Once the mushrooms start to sweat, add 1 finely chopped onion and continue to sauté until soft.
Add the cooked brown rice to the mushroom mixture along with 2 teaspoons of dried thyme, 2 teaspoons of ground coriander, 2 teaspoons of ginger powder, 1 teaspoon paprika and season with sea salt and ground pepper to taste. Mix well until all ingredients are combined.
Take each blanched grape leaf and pat dry with paper towels. Place a scoop of the rice-mushroom filling into the center, fold in the sides and roll it up tightly to form a cylindrical shape. Repeat until you’ve used up all the stuffing mixture.
Arrange the stuffed grape leaves in a pot or deep dish close together, adding bay leaves between each layer for flavoring. Drizzle some olive oil on top and add enough water (the soaked water + extra if needed) to reach about half an inch below the top layer of dolmas.
Bring everything to a boil over high heat then reduce to low heat and let it simmer, covered for about 40-50 minutes, or until all liquid is absorbed.
Serve hot with freshly chopped parsley on top. Enjoy your delicious vegetarian mushroom and brown rice dolmas!
Substitutions and Variations
Just as there are countless ways to enjoy mushrooms and rice, there are also many ways to customize this stuffed grape leaves recipe. Here are a few substitutions and variations you can try:
– Vegetable variations: Although this recipe is vegetarian, you could easily incorporate other vegetables such as diced bell peppers, cooked spinach or kale, diced carrots, or chopped artichoke hearts into the filling mixture.
– Grain variations: While brown rice works well in this recipe, feel free to substitute other grains like quinoa or bulgur wheat. You may need to adjust the cooking time and water measurement accordingly.
– Protein variations: If you prefer some protein alongside the mushroom and rice mixture, try adding some cooked lentils or chickpeas to the filling mixture. Alternatively, you could also add some crumbled tofu or tempeh for a plant-based protein boost.
– Additional spices: Depending on your personal taste preferences, you might like to add additional spices such as cumin, turmeric, or smoked paprika to the filling mixture. A little extra garlic powder or dried oregano could also be delicious.
– Different vine leaves: If grape leaves aren’t available where you live, you could try using other types of leaves such as chard or cabbage. Keep in mind that different types of leaves may require different cooking times and techniques.
As always with substitution and variations, don’t be afraid to experiment! Getting creative with your kitchen ingredients can be a fun way to discover new flavor combinations that suit your taste buds.
Serving and Pairing
One of the greatest things about these vegetarian mushroom and brown rice dolmas is their versatility. They can be served and paired in so many different ways! Here are some ideas.
First, let’s talk serving suggestions. These dolmas are delicious on their own as a main dish, but you could also serve them as an appetizer. Arrange them on a platter with some sliced lemons and a sprinkle of fresh parsley or cilantro.
Another idea is to serve the dolmas warm with a side salad or roasted vegetables. The zesty tang of the grape leaves pairs perfectly with greens, and it’s an easy way to add some extra vitamins to your meal.
When it comes to pairing these dolmas with other dishes, there are endless possibilities. For a Middle Eastern feast, serve them alongside hummus, baba ganoush, and tabbouleh. Add flatbread or pita too!
These dolmas also pair well with Mediterranean-inspired dishes like grilled vegetables or Greek salad. You could even get creative and use them as a protein-packed topping for your next pizza night.
Finally, don’t forget to pair your dolmas with a delicious beverage! A crisp white wine or bubbly prosecco would balance the spicy flavors of the filling nicely. Or for something non-alcoholic, try a fruity hibiscus tea or sparkling water with lemon.
By trying out different serving and pairing suggestions, you might just discover your new favorite flavor combination!
Make-Ahead, Storing and Reheating
Now that you’ve made a delicious batch of Vegetarian Mushroom and Brown Rice Dolmas, you may be thinking about how to make the most of your leftovers. Luckily, these dolmas are a fantastic meal prep option and can be made ahead of time for convenience throughout the week.
To make ahead, simply follow the recipe instructions up until the baking step. Instead of immediately baking your dolmas, cover your dish with foil or plastic wrap and transfer it to the refrigerator. These dolmas will keep for up to 5 days in the fridge, so you can enjoy them anytime!
When it’s time to reheat your dolmas, preheat your oven to 350°F (180°C) and bake them covered for 20 minutes or until heated through. Alternatively, you can microwave them on high for 2-3 minutes per serving.
If you’re planning on using these dolmas as part of a larger meal spread, consider reheating them in a slow cooker or crockpot alongside other dishes. This method will keep your dolmas from drying out while still being able to maintain their tender texture.
Lastly, if you find that you have an excess of dolmas that won’t be eaten within the week, they freeze exceptionally well! Simply transfer your leftover dolmas to an airtight container or freezer bag and place them in the freezer for up to 3 months. To thaw and reheat, follow previously mentioned reheating instructions.
By following these tips for make-ahead, storing and reheating your Vegetarian Mushroom and Brown Rice Dolmas, you can save time and enjoy this delicious dish anytime with minimal effort.
Tips for Perfect Results
The key to making the perfect Vegetarian Mushroom and Brown Rice Dolmas is to make sure that the rice is cooked perfectly and the filling is well-seasoned. Here are some tips to ensure your dolmas come out perfectly every time!
Firstly, make sure to season your filling well. The mushrooms used in this recipe have a meaty texture, so make sure to use plenty of seasoning to give them a robust flavor. I recommend adding paprika, ginger powder, ground coriander, and dried thyme to the filling mixture for a rich and savory taste.
When preparing the grape leaves, it’s important to remove the tough stem from the bottom of each leaf. This will make it easier to roll and eat your dolmas. You can also blanch the grape leaves for a few seconds in boiling water before using them – this will soften them up and make them easier to work with.
Next, when rolling your dolmas, be sure to wrap them tightly so they don’t fall apart during cooking. If you’re having trouble getting them to stay together, you can use toothpicks or kitchen twine to secure them.
When cooking the dolmas, use a heavy-bottomed pot so they don’t stick or burn on the bottom. You can add a layer of sliced onion or bay leaves to the bottom of the pot before adding the dolmas – this will help prevent sticking and add more flavor to the dish.
Finally, don’t be afraid to experiment with different fillings! You can try adding spinach or lentils for extra protein or switch up the rice variety. This recipe also works well with quinoa instead of brown rice for a gluten-free option.
By following these tips, you’ll be on your way to making the perfect Vegetarian Mushroom and Brown Rice Dolmas in no time!
Now, let’s move on to the frequently asked questions about this Mushroom and Brown Rice Dolmas recipe. As with any recipe, there may be some queries that you have before attempting to make it. Therefore, I have put together this section to address any potential doubts or concerns about preparing these dolmas. Read on for answers to the most commonly asked questions about this recipe!
What does dolma consist of?
Dolma is a popular dish in Middle Eastern and Greek cuisine, consisting of stuffed vegetables. The most common version is stuffed grapevine leaves filled with a mixture of rice, onion, and sometimes ground lamb, seasoned with a hint of lemon.
What is the best way to eat dolmas?
Greek dolmas made without meat can be served at room temperature or slightly chilled, while those with meat are usually enjoyed warm. They are a versatile dish that can be enjoyed in either way. A delicious dinner idea could be serving dolmas alongside Tabbouleh and naan, or serving them as an appetizer with a side of Tzatziki sauce.
Is dolma the same as grape leaves?
Dolmas or dolmades, also known as stuffed grape leaves, are widely recognized as one of the most renowned dishes within the Mediterranean cuisine.
In conclusion, the Vegetarian Mushroom and Brown Rice Dolmas Recipe is a must-try recipe for any vegetarian or vegan looking for a delicious and healthy meal. The combination of earthy mushrooms and fluffy brown rice, seasoned with a variety of spices and herbs, creates a flavor-packed dish that is sure to please.
Not only is this recipe delicious, but it is also highly customizable. You can easily switch out the mushrooms for another vegetable or add some lentils for extra protein. No matter how you decide to make it, this dish is sure to be a favorite.
In addition to its great taste and versatility, this recipe is also very healthy. Brown rice is a great source of fiber and minerals, while mushrooms have been shown to have anti-inflammatory properties. Furthermore, by using grape leaves instead of a traditional dough-based wrapping, this dish is both gluten-free and lower in calories.
Overall, the Vegetarian Mushroom and Brown Rice Dolmas Recipe is an impressive dish that should definitely be added to your cooking repertoire. By following the simple steps outlined in this article, you can create a savory and satisfying meal that is sure to impress your friends and family. So what are you waiting for? Go ahead and give this recipe a try today!
Vegetarian Mushroom and Brown Rice Dolmas Recipe
- 40 -50 grape leaves
- 1 cup brown rice (soaked in water for 1 hour)
- 800 g mushrooms (I used Portobello)
- 1 onion
- 1/2 cup parsley (chopped)
- 1/2 teaspoon paprika
- sea salt, to taste
- ground pepper, to taste
- 1 teaspoon dried thyme
- 3 bay leaves
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ginger powder
- 2 tablespoons olive oil
- For the filling:
- Grind the mushrooms and onion in your food grinder and then set aside (You can use you food processor if you don't have a food grinder).
- Heat the oil in a large saucepan, over medium heat.
- Add the mushroom and onion paste into the saucepan and sauté for another 10 minutes.
- Add the rice (drained) along with an additional 1 cup of water. Stir and let the mixture boil for 10 minutes or until almost all excess liquid is absorbed. It doesn’t need to be cooked, it just has to absorb all of the excess water. Add spices.
- Remove from heat and add chopped parsley. Let it cool for 10 minutes.
- For the wrappers and assembly:
- Separate the grape leaves and make the rolls adding about 1 Tablespoon of filling into each roll.
- See here how you can make the rolls.
- Take a large pot and line the bottom with some grape leaves.
- Put the assembled rolls in the pan on top of the grape leaves. Arrange them around the pan until the pan is full.
- Add the bay leaves.
- Cover with remaining grape leaves.
- Add water until all rolls are covered.
- Place in oven at 392FËš for 1 hour. Check every 20 minutes and add more water if necessary. 15 minutes before it’s ready, add the tomato paste and finish cooking.
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.