Greek Dolmades

  • Provided by:

    Ingredients Print Recipe

  • 1/2 cup extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 small fennel bulb, diced
  • 1 teaspoon lemon zest
  • 1 cup rice
  • 1 and 1/2 cups chicken stock
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped dill
  • salt and pepper
  • 1 jar grape leaves rinsed and stems trimmed
  • juice of two lemons


Heat 1/4 cup oil in sauce pan. Add onion, fennel, lemon zest, 1/2 cup chicken stock and rice and stir. Simmer until all the liquid has been absorbed and then move to a bowl. Add the dill, parsley, salt and pepper.  Soak the grape leaves in hot water for about 5 minutes, drain and pat them dry. Put two tablespoons of rice mixture in each grape leaf (shiny side down) gold and roll them up. Place them in a deep pan and add rest of chicken broth, oil and lemon juice over the stuffed grape leaves. Cover and simmer for 30 minutes. 
The Live Well Network
Knock It Off!
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
Military Makeover
The Balancing Act
Pickler and Ben