Vegetable Stew with Dolma

35 minutes Prep: 25 minutes Cook: 20 minutes

195 calories per serving view nutrition facts

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1	each	carrot	cut half, then lengthwise
1	each	white radish	quartered
1	small	zucchini	cut into 2 inch slices
1	pound	tomatoes	peeled and diced
1	each	celery	cut like carrots, or 1 large onion, diced
1	tablespoon	paprika
1	tablespoon	cumin
1	teaspoon	turmeric
4	cloves	garlic	diced
3	tablespoons	olive oil
1 1/2	litres	water	or fish stock
1/2	bunch	cilantro	fresh

dolma
2	cups	white fish fillets	firm, ground, or finely minced
1/4	cup	rice	raw short grain
1	each	egg white
1/2	teaspoon	black pepper
1	x	salt	to taste
1 1/2	teaspoons	cumin
1/4	teaspoon	tumeric powder	optional
2	cloves	garlic	finely minced

Saute onions in oil until soft.

Add all the vegetables and spices, except cilantro and zucchini, and stock.

Bring to a boil, reduce heat and simmer.

Make the balls ( recipe follows ) while it's simmering.

When vegetables are half cooked add the dolma balls gently, one at a time, on a spoon.

Make sure they are well covered with liquid as they will double in size.

Add a little water or stock if needed to cover.

Let simmer for 10 minutes then add zucchini and cilantro and simmer until balls are firm and rice in middle is soft.

Check while cooking and add more liquid if needed.

Dolma: Put all ingredients into a bowl and mix thoroughly the roll into walnut-sized balls and set aside.

Nutrition Facts

Serving Size 208g

Amount per Serving

Calories 195 51% of calories from fat