Ingredients: |
Ingredients: 2 large onions, finely chopped
1 clove garlic, minced
1/3 c. olive oil
1/2 c. long-grained rice
1/2 c. pine nuts or slivered almonds
1 tsp. salt
1/4 tsp. black pepper, freshly ground
3/4 c. lemon juice, divided
4 T. chopped fresh dill, OR
2 1/2 tsp. dried dill weed, divided
1 7-oz. jar grape leaves in brine
1 c. plain yogurt
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Directions: |
Directions:Saute onions and garlic in oil until onion is soft but not browned. Add rice and cook, stirring, 5 minutes longer. Add 1 1/4 cups water, the currants, pine nuts, salt, pepper, 1/4 cup of lemon juice, and 3 T. of the fresh dill or 2 tsp. of the dillweed; bring to a boil. Reduce heat, cover, and simmer for 15 minutes. Remove from heat and cool until easy to handle.
Rinse grape leaves in cold water and separate. Place the leaves shiny-side down on a work surface, using the whole large leaves or overlapping 2 smaller leaves. With larger leaves, use a sharp knife to remove the heavy stem and vein. Spoon 1 T. rice mixture onto each leaf near the stem. Fold sides of leaves over filling, then starting with stem end, roll toward point. Place point down in a 10- to 12-inch skillet. Arrange all packets close together in one skillet, making 2 layers if necessary.
Add remaining 1/2 c. lemon juice and 1 c. water to skillet (an 8- or 9-inch pie plate is perfect in some skillets; half fill with water for extra weight.), Gently bring to a boil. Reduce heat to low, cover, and simmer for 30 minutes. Remove skillet from heat and allow stuffed leaves to cool in their cooking liquid.
Before serving, combine tyogurt with remaining 1 T. of fresh dill or 1/2 tsp. of dill weed. (If desired, season with salt, pepper, and lemon juice). To serve, arrange 3 or 4 dolmathes on small appetizer plates. Top with a dollop of the dilled yogurt. |
This recipe for Vegetarian Dolmathes, Another is from