💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › europe › greek › dolmas1.tx… captured on 2022-07-16 at 18:14:40.
View Raw
More Information
⬅️ Previous capture (2022-06-11)
-=-=-=-=-=-=-
- Exported from MasterCook *
DOLMAS (GREEK STUFFED GRAPE LEAVES)
Recipe By :
Serving Size : 50 Preparation Time :0:00
Categories : Greek Rice
Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Ground cinnamon
1/2 ts Ground allspice
1/2 ts Salt
1/4 ts Freshly ground black pepper
16 oz Jar grape leaves
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
- - - - - - - - - - - - - - - - - -