Grape Leaves Stuffed With Rice (dolmades) Recipe
Yield: 24 appetizersRecipe by luhu.jp
Ingredients:
1/2 cup: Olive oil,
5 cup: Hot water, or more
2 large: Onions, finely chopped
1 Jar: grape leaves, 32 oz.
2 cup: Long grain white rice,
-rinsed, drained, stems
5 tbsp: Lemon juice,
-removed **,
3 tbsp: Italian parsley, chopped
Plain yogurt & lemon wedges,
3 tbsp: Fresh dill, chopped
Directions:
Heat oil in a large saucepan over med-high heat. Add onions and saute
until transparent, about 7 minutes. Stir in rice, parsley, dill, and
1 cup hot water. Season with salt & pepper. Reduce heat, cover and
simmer unti rice is partly cooked and no liquid remains, aboput 12
minutes, stirring occasionally. Remove from heat.
Cover bottom of large wide saucepan with some grape leaves. Place 1
large grape leaf on work surface. Spoon scant 1/4 cup rice mixture
into center at the widest part of leaf. Fold bottom of leaf ver and
fold sides in. Roll up. Place seam side down in pan. Repeat with
reamining rice and grape leaves, stacking leaves ontop of each other
in pan if necessary. Pour enough hot water over to cover. Place
large, heavy, heat proof plate over grape leaves, cover.
Simmer over med-low heat until leaves are tender and rice is cooked
through, about 1 hour. Drain and transfer to platter for serving,
accompanied by yogurt and lemon wedges.
** Available at Greek, Italian, and Middle Eastern markets.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-15-95
Source from luhu.jp
until transparent, about 7 minutes. Stir in rice, parsley, dill, and
1 cup hot water. Season with salt & pepper. Reduce heat, cover and
simmer unti rice is partly cooked and no liquid remains, aboput 12
minutes, stirring occasionally. Remove from heat.
Cover bottom of large wide saucepan with some grape leaves. Place 1
large grape leaf on work surface. Spoon scant 1/4 cup rice mixture
into center at the widest part of leaf. Fold bottom of leaf ver and
fold sides in. Roll up. Place seam side down in pan. Repeat with
reamining rice and grape leaves, stacking leaves ontop of each other
in pan if necessary. Pour enough hot water over to cover. Place
large, heavy, heat proof plate over grape leaves, cover.
Simmer over med-low heat until leaves are tender and rice is cooked
through, about 1 hour. Drain and transfer to platter for serving,
accompanied by yogurt and lemon wedges.
** Available at Greek, Italian, and Middle Eastern markets.
From: Bon Appetit, May 1995, The Mediterranean, A Delicious Voyage of
Discovery Typed by: Bob 8-{)
Submitted By ROBERT WHITE On 05-15-95
Source from luhu.jp