Greek dolmades
30 dolmades
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Brine-packed grape leaves |
| 1¼ | cup | White rice, shortgrain |
| 3½ | cup | Vegetable broth |
| 1 | each | Onion, finely chopped |
| ½ | cup | Olive oil |
| 1 | each | Garlic clove, minced |
| 2 | tablespoons | Dill, minced |
| ½ | cup | Parsley, minced |
| ½ | cup | Lemon juice |
| Salt & pepper | ||
Directions
Unfold grape leaves & rinse with cold water. Remove & discard small stem from each leaf. Pat dry & set aside.
Bring rice & broth to a boil. Reduce heat to low, cover & simmer until the rice is tender, about 25 minutes. Let cool to room temperature.
Saute onions in 3 tb olive oil until translucent, about 10 minutes, stirring frequently. Stir in garlic, dill, parsley & half the lemon juice, remove from heat.
Add onion mixture to rice. Season & mix well. Preheat oven to 350F.
On a flat surface, place one leaf smooth side down with stem towards you. With wet hands, roll one ts rice mixture in the palm of your hand into a cylinder shape. Place filling at stem end of the leaf & begin rolling the leaf, folding both sides. Continue rolling to enclose the filling & make a tight bundle.
Place filled leaf in a 9" X 13" baking dish. Repeat with remaining grape leaves & rice mixture.
Drizzle with remaining oil & juice. Cover with foil & bake until tender, about 30 minutes.
Remove from oven, allow to cool for 10 minutes & refrigerate. Serve chilled or at room temperature. "Vegetarian Gourmet" Issue #11. Submitted By MARK SATTERLY On 06-26-95