Ingredients: |
Ingredients: 3/4 c. white rice. cooked
4 oz. vine leaves (these can be purchased in a jar at an ethnic food store).
several cups boiling water
several cups cold water
1 1/2 tbsp. olive oil
1/4 c. onion, minced
4 cloves garlic
2 tbsp. mint leaves, shopped
1/4 c. dill, chopped
1/3 c. raisins
1/3 c. pine nuts
1 1/2 tbsp. Kalamata olives
1/4 tsp. salt
black pepper
3/4 c. vegetable stock
2 tbsp. lemon juice
|
Directions: |
Directions:Arrange grape leaves flat in bowl, cover with boiling water, and let sit for 2 minutes. Drain, cover with cold water, let sit for 5 minutes, and drain. Place rice in small bowl, cover with boiling water, let sit for 5 minutes, and drain. Meanwhile, heat 1/2 tbsp. oil and saute onion and 1 minced garlic clove, stirring frequently, until soft, about 5 minutes. Combine rice, onion mixture, mint dill, raisins, pine nuts, olives, salt, and pepper in large bowl. Preheat oven to 350º F. Line baking dish with grape leaves. Place one leaf on cutting board, vein side up, and cut off stem. Add a heaping spoonful of filling in the center. Fold the sides of leaf over filling, then roll from stem-end to tip, to make a neat roll. Set seam-side down in lined baking dish. Repeat with remaining leaves and filling, placing grape leaves cozily together and making two layers if necessary. Cut 3 garlic cloves into large pieces and poke between the grape leaves here and there. Pour stock over grape leaves, then remaining olive oil and 1 tsp. lemon juice. Bake 20-25 minutes, until liquid is absorbed. Drizzle with remaining lemon juice and serve. |
This recipe for Stuffed Grape Leaves (Dolmades) is from