Dolmas

Yield: 36 servings

Measure Ingredient
1 pounds Grape leaves (1 jar)
1 cup Onion; finely chopped
1 \N Garlic clove; minced
2 tablespoons Olive oil
1 cup TVP granules or flakes mixed with:
⅞ cup ;water, hot
1 cup Rice, brown; cooked
¼ cup Parsley, fresh; minced
1 teaspoon Salt
½ teaspoon Cinnamon
¼ teaspoon Black pepper
1 teaspoon Honey or substitute
2 tablespoons Lemon juice

Saute the onion and garlic in the olive oil until tender.

Combine the remaining ingredients.

Place about 2 tsp stuffing in the center of each leaf, on the vein side. Fold up bottom of leaf, fold sides in and roll toward tip into a firm roll. Brush the bottom of a deep heavy-bottomed pan with oil, add slices of lemon, then place a layer of rolles folded side down.

Place the next layer of rolls carefully on top. Place a pan or dinner plate on top of the rolls and weight it down with some heavy canned goods. This prevents rolls opening up. Add 2 cups hot vegetable stock. Cover, bring to a boil, then reduce heat and simmer 30 minutes. Cool before removing from pan.

Serve warm or cold.

Per dolma: 21 cal; 1 g prot; 2 g carb; 1 g fat The TVP Cookbook by Dorothy Bates/MM by DEEANNE

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