Loaded Vegetable Stew with Dolma
Loaded Vegetable Stew with Dolma recipe
Yield
4 servingsPrep
25 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 |
carrots
cut half, then lengthwise |
|
|
| 1 |
white radish
quartered |
* | |
| 1 | small |
zucchini
cut into 2 inch slices |
|
| 1 | pound |
tomatoes
peeled and diced |
|
| 1 |
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 ½ | litres |
water
or fish stock |
*
|
| ½ | bunch |
cilantro
fresh |
*
|
| dolma | |||
| 2 | cups |
fish fillets
firm, ground, or finely minced |
*
|
| ¼ | cup |
rice
raw short grain |
|
| 1 | large |
egg whites
|
*
|
| ½ | teaspoon |
black pepper
|
|
|
salt
to taste |
*
|
||
| 1 ½ | teaspoons |
cumin
|
|
| ¼ | teaspoon |
turmeric
optional |
|
| 2 | cloves |
garlic
finely minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
carrots
cut half, then lengthwise |
|
| 1 | each |
white radish
quartered |
* |
| 1 | small |
zucchini
cut into 2 inch slices |
|
| 453.6 | g |
tomatoes
peeled and diced |
|
| 1 | each |
celery
cut like carrots, or 1 large onion, diced |
|
| 15 | ml |
paprika
|
|
| 15 | ml |
cumin
|
|
| 5 | ml |
turmeric
|
|
| 4 | cloves |
garlic
diced |
|
| 45 | ml |
olive oil
|
|
| 1.5 | litres |
water
or fish stock |
*
|
| 0.5 | bunch |
cilantro
fresh |
*
|
| dolma | |||
| 473 | ml |
fish fillets
firm, ground, or finely minced |
*
|
| 59 | ml |
rice
raw short grain |
|
| 1 | each |
egg whites
|
*
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
salt
to taste |
*
|
| 7.5 | ml |
cumin
|
|
| 1.3 | ml |
turmeric
optional |
|
| 2 | cloves |
garlic
finely minced |
|
Directions
Sauté 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.
