Dolmas
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Grape leaves (1 jar) |
| 1 | cup | Onion; finely chopped |
| 1 | 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 |
Directions
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