Yield: 36 servings
|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|
|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