| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Greek | Home cookin | 4 | Servings |
INGREDIENTS
| 1 1/2 | lb | Onions |
| 1 | c | Olive Oil |
| 1 3/4 | c | Rice |
| 1/2 | c | Parsley |
| 2 | tb | Dill |
| 1/2 | ts | Mint |
| 2 | Lemons, juiced | |
| 1 | tb | Pine nuts (up to 2) |
| 1 | Jar grape leaves | |
| Lemon wedges |
INSTRUCTIONS
GARNISH From J.R. Brimmer III Sauté onions in olive oil. Add rice & brown lightly. Cook rice according to directions with half the lemon juice. Add dill, mint, parsley, & pine nuts. Rinse grape leaves in cold water. Remove stems and place 1 tablespoon of rice mixture on dull side folding in sides & rolling up leaves. Put in 10x13 pan, open end down. Cover with remaining oil, lemon juice and enough water to cover at least 1/2 the dolmathes. Cover with aluminum foil & place in a 375°F oven for 45 minutes. When cool stack on a plate, cover with plastic wrap and refrigerate for 1 day. Serve with lemon wedges. Comment from JRB: This recipe is similar to the cold Dolmathes served at the Parthenon Restaurant in Chicago. There are 2 varieties, hot and cold. I prefer the cold version. Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@email.msn.com> on Aug 30, 1998
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