Vegetable Stew with Dolma

50 minutes Prep: 15 minutes Cook: 30 minutes

208 calories per serving view nutrition facts

4-6 servings suggest servings

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Ingredients

1	each	carrot	cut half, then lengthwise
1	x	white radish	quartered
1	small	zucchini	cut into 2 inch slices
1	pound	tomatoes	peeled and diced
1	x	celery	cut like carrots
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	fish, whole carp	firm, finely minced
1/4	cup	rice	white
1	each	egg white
1/2	teaspoon	black pepper
1	x	salt	to taste
1 1/2	teaspoon	cumin
1/4	teaspoon	turmeric	optional
2	cloves	garlic	finely minced

Directions

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.

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Nutrition Facts

Serving Size 235g

Amount per Serving

Calories 208 48% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 28mg	1%
Total Carbohydrate 27.0g	9%
Dietary Fiber 4.0g	17%
Sugars 6.0g
Protein 4.0g	9%

Vitamin A	88%		Vitamin C	48%
Calcium	8%		Iron	17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Back to Recipes for Crock Pot® and Slow Cooker: Page 74

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