Name: Dolmas (Greek Stuffed Grape Leaves)
Ingredients: 1 c Long-grain white rice; 1 c Plus 3 Tbsp olive oil; 1 c Finely chopped yellow onion; 3 Green onions, including green tops, finely chopped; 1/4 c Minced fresh parsley; 2 tb Minced fresh mint; 1/2 c Pine nuts; 1 ts Ground cinnamon; 1/2 ts Ground allspice; 1/2 ts Salt; 1/4 ts Freshly ground black pepper; 16 oz Jar grape leaves

And what is the prescribed response? Is it to walk down an aisle? Is it to fill out a card, or to lift up a hand? Is it to make an appointment with a preacher, or to decide to be baptized and join the church? While any of those things may be involved, none of them necessarily is. The response of the Good News – the message that Paul preached and other Christians preached throughout the New Testament – is to repent and believe. Once we’ve heard the truth about our own sin and God’s holiness, about His love in sending Christ, and about Christ’s death and resurrection for our justification, then, as instructed by the first words of Jesus recorded in Mark’s gospel, our response is to “Repent and believe the good news!” (1:15).

Mark Dever

CATEGORY	CUISINE	TAG	YIELD
Grains	Greek	Greek, Rice, Appetizers	50	Servings

INGREDIENTS

1	c	Long-grain white rice
1	c	Plus 3 Tbsp olive oil
1	c	Finely chopped yellow onion
3		Green onions, including green tops, finely chopped
1/4	c	Minced fresh parsley
2	tb	Minced fresh mint
1/2	c	Pine nuts
1	ts	Ground cinnamon
1/2	ts	Ground allspice
1/2	ts	Salt
1/4	ts	Freshly ground black pepper
16	oz	Jar grape leaves

INSTRUCTIONS

Servings: makes about 50 dolmas
Several stems of fresh parsley About 3/4 cup freshly squeezed lemon juice
About 1 cup homemade chicken stock, canned chicken broth, or water, heated
Additional freshly squeezed lemon juice Grated or minced lemon zest for
garnish
Wash and drain rice.  Heat 3 Tbsp of the olive oil in a skillet over
medium-high heat.  Add the yellow onion and saute until soft but not brown,
about 5 minutes. Transfer to a mixing bowl and add the drained rice, 1/2
cup of the remaining olive oil, green onions, parsley, pine nuts, cinnamon,
allspice, salt, and pepper. Set aside.
Rinse the grape leaves under running cold water to removes as much brine as
possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side
down, on a flat work surface. Cut off and discard the tough stem end. Spoon
about 1 Tbsp of the rice mixture in the center near the base of the leaf.
Fold the stem end over to cover the filling, fold both side inward
lengthwise and then tightly roll leaf toward pointed tip end to form a
compact packet.  Repeat with the remaining leaves and filling.
Pour about 2 Tbsp. of the remaining olive oil in the bottom of a large pot
and strew with a layer of parsley stems to prevent grape leaves from
sticking. Arrange the stuffed leaves, seam side down and almost touching,
on top of the parsley, making as many layers as necessary. Drizzle the
remaining 5 Tbsp olive oil, the lemon juice, and 1/2 cup stock, broth, or
water over the leaves. Top with a heat-resistant plate and weight with a
heavy can to keep leaves from unwinding during cooking. Cover the pot,
bring to a gentle boil, reduce the heat to low, and cook until rice is
tender, about 1 hour.  During cooking, add a little heated liquid as needed
to keep dolmas moist.  Remove from the heat and cool in the pot.
Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at
room temperature.
Source: Rice by James McNair Posted by Linda Davis
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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