| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Greek | Appetizers, Greek, Rice, Vegetables | 30 | Dolmades |
INGREDIENTS
| 16 | oz | Brine-packed grape leaves |
| 1 1/4 | c | White rice, shortgrain |
| 3 1/2 | c | Vegetable broth |
| 1 | Onion, finely chopped | |
| 1/2 | c | Olive oil |
| 1 | Garlic clove, minced | |
| 2 | tb | Dill, minced |
| 1/2 | c | Parsley, minced |
| 1/2 | c | Lemon juice |
| Salt & pepper |
INSTRUCTIONS
Unfold grape leaves & rinse with cold water. Remove & discard small stem from each leaf. Pat dry & set aside. Bring rice & broth to a boil. Reduce heat to low, cover & simmer until the rice is tender, about 25 minutes. Let cool to room temperature. Saute onions in 3 tb olive oil until translucent, about 10 minutes, stirring frequently. Stir in garlic, dill, parsley & half the lemon juice, remove from heat. Add onion mixture to rice. Season & mix well. Preheat oven to 350F. On a flat surface, place one leaf smooth side down with stem towards you. With wet hands, roll one ts rice mixture in the palm of your hand into a cylinder shape. Place filling at stem end of the leaf & begin rolling the leaf, folding both sides. Continue rolling to enclose the filling & make a tight bundle. Place filled leaf in a 9" X 13" baking dish. Repeat with remaining grape leaves & rice mixture. Drizzle with remaining oil & juice. Cover with foil & bake until tender, about 30 minutes. Remove from oven, allow to cool for 10 minutes & refrigerate. Serve chilled or at room temperature. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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