Dolmathes - Stuffed Grape Leaves - Greek Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 1/2 lbs: Onions,
1 cup: Olive Oil,
1 3/4 cup: Rice,
1/2 cup: Parsley,
2 tbsp: Dill,
1/2 tsp: Mint,
2: Lemons, juiced
1 tbsp: Pine nuts, up to 2
1 Jar: grape leaves,
GARNISH
Lemon wedges,
Directions:
From J.R. Brimmer III
Saut
onions in olive oil. Add rice & brown lightly. Cook rice according to
directions with half the lemon juice. Add dill, mint, parsley, & pine nuts.
Rinse grape leaves in cold water. Remove stems and place 1 tablespoon of
rice mixture on dull side folding in sides & rolling up leaves. Put in
10x13 pan, open end down. Cover with remaining oil, lemon juice and enough
water to cover at least 1/2 the dolmathes. Cover with aluminum foil & place
in a 375
F oven for 45 minutes. When cool stack on a plate, cover with
plastic wrap and refrigerate for 1 day. Serve with lemon wedges.
Comment from JRB: This recipe is similar to the cold Dolmathes served at
the Parthenon Restaurant in Chicago. There are 2 varieties, hot and cold.
I prefer the cold version.
Posted to MM-Recipes Digest by "Beth Ide" on Aug
30, 1998
Source from luhu.jp
Saut
onions in olive oil. Add rice & brown lightly. Cook rice according to
directions with half the lemon juice. Add dill, mint, parsley, & pine nuts.
Rinse grape leaves in cold water. Remove stems and place 1 tablespoon of
rice mixture on dull side folding in sides & rolling up leaves. Put in
10x13 pan, open end down. Cover with remaining oil, lemon juice and enough
water to cover at least 1/2 the dolmathes. Cover with aluminum foil & place
in a 375
F oven for 45 minutes. When cool stack on a plate, cover with
plastic wrap and refrigerate for 1 day. Serve with lemon wedges.
Comment from JRB: This recipe is similar to the cold Dolmathes served at
the Parthenon Restaurant in Chicago. There are 2 varieties, hot and cold.
I prefer the cold version.
Posted to MM-Recipes Digest by "Beth Ide"
30, 1998
Source from luhu.jp
Tags
Home cookin