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