| 14 | 40 | 67 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 20 min | 22 |
| 227 gm | Grape leaves, canned |
| 1 1/2 cup | Basmati rice, dry |
| 1 medium | Yellow onion (lg yellow) |
| 5 clove(s) | Garlic |
| 2 medium | Lemon |
| 1/2 cup | Parsley, fresh (chopped fresh) |
| 1 tsp | Cumin |
| 1/2 cup | Mint, fresh (Chopped) |
| 1 tsp | Cinnamon |
| 1/2 cup | Dill, fresh (chopped) |
| 3 cup | Water (Split) |
| 1 tsp | Salt |
| 2 cup | Vegetable stock/broth, low sodium |
| 1/2 cup | Sunflower seeds |
1. Peel and then dice onion and garlic into small pieces.
2. Sauté onion and garlic in 2 tbsp. water until they begin to release their aroma.
3. Add dry rice, cumin, cinnamon, and salt.
4. Stir, and continue to sauté until rice begins to turn translucent. Add rest of water to pan and cover.
5. Cook rice until almost all water is absorbed. Add fresh herbs, cover pan, and remove from heat.
6. Prepare grape leaves: rinse grape leaves one by one and place in a colander to dry. Cut off stems.
7. Roll dolmas: Place grape leaf with textured side faced up and place 1 tbsp. of rice near where stem used to be. Fold each side in and roll like you would a spring roll or burrito, folding in the sides as you go.
| Grain | 0.4 |
| Vegetables | 0.8 |
