Dolmathes - stuffed grape leaves - greek
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | pounds | Onions |
| 1 | cup | Olive Oil |
| 1¾ | cup | Rice |
| ½ | cup | Parsley |
| 2 | tablespoons | Dill |
| ½ | teaspoon | Mint |
| 2 | Lemons, juiced | |
| 1 | tablespoon | Pine nuts (up to 2) |
| 1 | Jar grape leaves | |
| Lemon wedges | ||
Directions
GARNISH
From J.R. Brimmer III
Sauté onions in olive oil. Add rice & brown lightly. Cook rice according to directions with half the lemon juice. Add dill, mint, parsley, & pine nuts.
Rinse grape leaves in cold water. Remove stems and place 1 tablespoon of rice mixture on dull side folding in sides & rolling up leaves. Put in 10x13 pan, open end down. Cover with remaining oil, lemon juice and enough water to cover at least ½ the dolmathes. Cover with aluminum foil & place in a 375°F oven for 45 minutes. When cool stack on a plate, cover with plastic wrap and refrigerate for 1 day. Serve with lemon wedges.
Comment from JRB: This recipe is similar to the cold Dolmathes served at the Parthenon Restaurant in Chicago. There are 2 varieties, hot and cold.
I prefer the cold version.
Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Aug 30, 1998