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MMMMM----- Meal-Master Recipe via Home Cookin 2.8 Title: Dolmathes - Stuffed Grape Leaves - Greek Categories: Home Cookin, Yield: 4 1 ½ pounds onions 1 c olive Oil 1 ¾ cup rice ½ cup parsley 2 tb dill ½ teaspoon mint 2 lemons, juiced 1-2 tb pine nuts 1 jar grape leaves Garnish: lemon wedges From J.R. Brimmer III Sauté 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. MMMMM -- Plain Text Version of This Recipe for Printing or Saving | |
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