| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Vegetarian, Vegan, Mcdougall, Main dish |
48 |
Servings |
INGREDIENTS
| 48 |
|
Grape leaves (about 1 jar) |
| 1/2 |
c |
Long grain brown rice;cooked |
| 2 |
c |
Onion; finely chopped |
| 2 |
tb |
Parsley; finely chopped |
| 2 |
tb |
Mint leaves; finely chopped |
| 2 |
ts |
Dill weed |
| 1/4 |
c |
Pine nuts |
| 1/4 |
c |
Currants |
| 1/4 |
ts |
Black pepper |
| 1 |
c |
Tofu TVP (optional) |
INSTRUCTIONS
Place grape leves briefly in a pan of warm water to separate them, then
drain on paper towels. Combine all other ingredients. Place grape leaf vein
side up, with the stem toward you. Put a mound of rice mixture in the
middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the
size of the leaf). Fold over sides and roll up leaf. Layer the rolled
leaves in a large saucepan (3 quart) placing them side by side and close
together. Press with a heavy heat proof plate that fits inside the pan. Add
enough boiling water to cover leaves. Cover and simmer for 1 1/2 hours.
Hints: Dolmas may be served warm or chilled. If warm, try serving them
with lemon sauce. If cold, serve them with garbanzo puree or eggplant.
Tabouli is also a good dish to serve at the same meal. Dolmas are easy to
take to a potluck dinner and they also make a very special "company meal."
Recipe for making tofu TVP follows. The use of the tofu in this recipe is
entirely optional; they are delicious both ways.
Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip
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