| 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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