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Title: Greek Dolmades
Categories: Appetizer Ethnic
Yield: 30 Dolmades
| 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 |
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.
"Vegetarian Gourmet" Issue #11.
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