Mediterranean Rice Salads
with Stuffed Grape Leaves
Iconic Greek stuffed grape leaves are delicious little bundles of rice seasoned with onion, dill, and mint. We serve these "dolma" with roasted radishes, tomatoes, zucchini, and a creamy garlic herb cheese over a bed of brown rice.
Nutrition (per serving)
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INGREDIENTS
- 4 radishes, trimmed and quartered
- 1 zucchini, trimmed and roughly chopped
- 3/4 cup grape tomatoes
- 1 tbsp za'atar seasoning
- 8.8 oz precooked brown rice
- 4 stuffed grape leaves (dolmas), cut in half
- 1/4 cup walnuts, crushed in bag
- 1/4 cup vegan tzatziki
- 0.25 oz mint, picked
- 1 tbsp olive oil
- Salt
- Pepper
Nutrition (per serving)
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INSTRUCTIONS
Preheat oven to 425°F. Combine radishes, tomatoes, zucchini, za’atar, 1 tbsp olive oil, and a pinch of salt and pepper on baking sheet and toss to coat. Roast until radishes are tender and tomatoes and zucchini are juicy, 15 to 20 minutes.
Make small tear at top of brown rice bag and microwave bag for 1 minute. (TIP: You can also combine precooked brown rice and 1 tbsp water in small saucepan over medium-high heat. Cover and steam until warmed through, 3 to 4 minutes.)
Divide rice between bowls and top with roasted vegetables and grape leaves. Sprinkle with mint, walnuts, and a pinch of salt. Serve with tzatziki. Καλή όρεξη!
For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.
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