Yield: 48 servings
|48 \N||Grape leaves (about 1 jar)|
|½ cup||Long grain brown rice;cooked|
|2 cups||Onion; finely chopped|
|2 tablespoons||Parsley; finely chopped|
|2 tablespoons||Mint leaves; finely chopped|
|2 teaspoons||Dill weed|
|¼ cup||Pine nuts|
|¼ teaspoon||Black pepper|
|1 cup||Tofu TVP (optional)|
Place grape leves briefly in a pan of warm water to separate them, then drain on paper towels. Combine all other ingredients. Place grape leaf vein side up, with the stem toward you. Put a mound of rice mixture in the middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the size of the leaf). Fold over sides and roll up leaf. Layer the rolled leaves in a large saucepan (3 quart) placing them side by side and close together. Press with a heavy heat proof plate that fits inside the pan. Add enough boiling water to cover leaves. Cover and simmer for 1½ hours.
Hints: Dolmas may be served warm or chilled. If warm, try serving them with lemon sauce. If cold, serve them with garbanzo puree or eggplant. Tabouli is also a good dish to serve at the same meal.
Dolmas are easy to take to a potluck dinner and they also make a very special "company meal." Recipe for making tofu TVP follows. The use of the tofu in this recipe is entirely optional; they are delicious both ways.
Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE