Dolmas Recipe
Yield: 36 ServingsRecipe by luhu.jp
Ingredients:
1 lbs: Grape leaves, 1 jar
1 cup: Onion, finely chopped
1: Garlic clove, minced
2 tbsp: Olive oil,
1 cup: TVP granules or flakes mixed with:,
7/8 cup: , water, hot
1 cup: Rice, brown, cooked
1/4 cup: Parsley, fresh, minced
1 tsp: Salt,
1/2 tsp: Cinnamon,
1/4 tsp: Black pepper,
1 tsp: Honey or substitute,
2 tbsp: Lemon juice,
Directions:
Saute the onion and garlic in the olive oil until tender.
Combine the remaining ingredients.
Place about 2 tsp stuffing in the center of each leaf, on the vein
side. Fold up bottom of leaf, fold sides in and roll toward tip into
a firm roll. Brush the bottom of a deep heavy-bottomed pan with oil,
add slices of lemon, then place a layer of rolles folded side down.
Place the next layer of rolls carefully on top. Place a pan or dinner
plate on top of the rolls and weight it down with some heavy canned
goods. This prevents rolls opening up. Add 2 cups hot vegetable
stock. Cover, bring to a boil, then reduce heat and simmer 30
minutes. Cool before removing from pan.
Serve warm or cold.
Per dolma: 21 cal; 1 g prot; 2 g carb; 1 g fat
The TVP Cookbook by Dorothy Bates/MM by DEEANNE
Source from luhu.jp
Combine the remaining ingredients.
Place about 2 tsp stuffing in the center of each leaf, on the vein
side. Fold up bottom of leaf, fold sides in and roll toward tip into
a firm roll. Brush the bottom of a deep heavy-bottomed pan with oil,
add slices of lemon, then place a layer of rolles folded side down.
Place the next layer of rolls carefully on top. Place a pan or dinner
plate on top of the rolls and weight it down with some heavy canned
goods. This prevents rolls opening up. Add 2 cups hot vegetable
stock. Cover, bring to a boil, then reduce heat and simmer 30
minutes. Cool before removing from pan.
Serve warm or cold.
Per dolma: 21 cal; 1 g prot; 2 g carb; 1 g fat
The TVP Cookbook by Dorothy Bates/MM by DEEANNE
Source from luhu.jp