Title: Elaine's Dolmas
Categories: Vegetarian
Yield: 48 Servings

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)

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

previous

next