Sprouted Bean & Rice Dolmades

rice and lentil dolmades


Sprouted beans and brown rice dolmades anyone? Me, me, me!

I’ve never had vegetarian dolmades before. In fact, the only reason I thought about them was because I was reminiscing of the things I used to have whilst still eating meat. These delicious morsels was one of them. I pondered if it would work with the dried sprouted beans I have, and guess what? It works perfectly!

There are loads of recipes out there for beans/lentil and/or vegetarian dolmades, but some are so complicated. Instead of using any of these, I used my meat recipe for meat and rice dolmades. If you season correctly, you will not miss the meat whatsoever.


SPROUTED BEAN & RICE DOLMADES

Makes around 60

Adapted from “Waitrose Food Illustrated magazine – November 2006

 
Ingredients

  • 227 g (½ lb) vine (grape) leaves* in brine
  • 4 T olive oil
  • 3 t tomato puree
  • 454 g (1 lb) cooked sprouted beans and lentils
  • 1 onion, peeled and finely chopped
  • 2 T flat leaf parsley, chopped
  • 1 lemon, juice only
  • 100 g (½ c) white or brown rice
  • 1 large tomato, finely chopped
  • ½ -1 t ground cinnamon
  • Salt and pepper

* You can find vine (grape) leaves in jars in most supermarkets (grocery stores) or Asian and Mediterranean markets. You may need a few more than the amount stated, depending on the size of the leaves.

 
Method

1. Blanch the leaves in boiling water then refresh in cold water, drain and set aside.

2. In a large bowl, thoroughly mix the other ingredients, reserving 2 T oil and 1 tsp tomato puree. Season generously with salt and pepper.

3. Lay out a leaf, vein side up, trim the stalk and place 1 T of mixture onto the leaf. Roll from the stalk end up to make a parcel. Repeat until all the filling has been used up.

4. Lay two kitchen (paper) towels on the bottom of a few lidded pans. Place the dolmades in a single layer then cover with one sheet of kitchen (paper) towel. Repeat with the other dolmades in the other pans.

5. Mix together the remaining tomato puree, olive oil and any lemon juice left, season and add 950 ml (1 quart) of cold water. Pour over the dolmades until just covered.

6. Bring to the boil, turn the heat down and allow to simmer, place the lid on and leave for 45 minutes – 1 hour, or until the leaves are tender. You can either enjoy them fresh or freeze them, as in step 7.

7. Once cool, place them onto a tray not touching each other, pop into the freezer. After a few hours the dolmades will be individually frozen. Place them into a container and store in the freezer until needed. Cook from frozen by placing them onto a plate, cover with cling-film (plastic wrap) and microwave on high for 1-2 minutes or until heated through. Serve with lemon juice. Enjoy!

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