| Greek Dolmades
16 ounces Brine-packed grape leaves
1 1/4 cups of white rice, short grain
3 1/2 cups of Vegetable broth
1 onion, finely chopped
1/2 cup of olive oil
1 garlic clove, minced
2 tablespoons of dill, minced
1/2 cup of parsley, minced
1/2 cup of lemon juice
Salt & pepper |
|
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. Sauté onions in 3 tablespoons of 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 350ºF. 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.
|
- Cookies - Couscous - Crumb Cake - Deep Fryer - Dips, Sauces, & Salsa - Desserts - Dressing/Stuffing - Dutch Oven/Cast Iron - Eggplant - Eggs - Ethnic & Regional - Fish - Halloween - Ham - Holiday Recipes - Kid Favorites - Low Fat Store & Recipes - Meatloaf - Meats - Microwave - Mousse - Muffins - Mussels - All Things Pasta! - Potato Salad - Pound cake - Puddings - Quick n Easy - Salads - Slow Cooker - Thanksgiving & Christmas - Veal - Vegetables - Weight Watchers View All Categories
Privacy Policy