*  Exported from  MasterCook  *
                      Dolmades (Stuffed Grape Leaves)
 Recipe By     : Cooking Live Show #CL8901
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   20      large         grape leaves from a jar -- available in some
                         -- supermarkets and
                         -- most
                         specialty food shops
      1/4  cup           plus 2 tablespoons olive oil
    1      cup           finely chopped onion
    2                    garlic cloves -- finely chopped
    1                    cinnamon stick
      1/2  cup           long-grain rice
    3      tablespoons   currants
    3      tablespoons   toasted pine nuts
      1/2  cup           chopped fresh mint
                         salt and freshly ground black pepper
    1 3/4  cup           chicken stock
    1      tablespoon    fresh lemon juice
 Rinse each of the grape leaves well, snip off the stems and pat dry.
 Set aside, stacked on a plate and covered with plastic wrap. In a
 skillet heat 2 tablespoons of the olive oil over moderate and cook the
 onion until soft. Add the garlic and cook for another minute. Add the
 cinnamon stick and the rice, stirring to coat and combine. Stir in the
 currants, pine nuts, mint, salt, pepper and 1/2 cup of the chicken
 stock. Bring to a simmer and cook until all of the liquid is
 evaporated, stirring occasionally. Remove the skillet from the heat,
 remove the cinnamon stick and discard. Allow to cool completely.
 Place a grape leaf smooth side down with the stem end toward you on
 the work surface. Place a tablespoon of the cooled rice filling near
 the stem end and fold in the sides of the leaf over the filling.
 Beginning with the stem end roll up the leaf, not too tightly because
 the rice will continue to absorb liquid and expand in the next cooking
 step. Repeat process for remaining grape leaves. Transfer the dolmades
 to a skillet just large enough to contain all of the dolmades in a
 single layer. In a bowl combine the remaining chicken stock and olive
 oil with the lemon juice. Pour the liquid over the dolmades, adding
 additional water if necessary to just barely cover with liquid. Bring
 the liquid to a simmer and cook, covered, until tender when pierced
 with fork, about 30 minutes. Remove skillet from heat, uncover and
 allow to cool. Serve warm, at room temperature or cool.
 Yield: 20 dolmades
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