*  Exported from  MasterCook  *
 Recipe By     : 
 Serving Size  : 50   Preparation Time :0:00
 Categories    : Greek                            Rice
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Long-grain white rice
    1       c            Plus 3 Tbsp olive oil
    1       c            Finely chopped yellow onion
    3                    Green onions, including
                         -green tops, finely chopped
      1/4   c            Minced fresh parsley
    2       tb           Minced fresh mint
      1/2   c            Pine nuts
    1       t            Ground cinnamon
      1/2   ts           Ground allspice
      1/2   ts           Salt
      1/4   ts           Freshly ground black pepper
   16       oz           Jar grape leaves
   Servings: makes about 50 dolmas
   Several stems of fresh parsley About 3/4 cup freshly
   squeezed lemon juice About 1 cup homemade chicken
   stock, canned chicken broth, or water, heated
   Additional freshly squeezed lemon juice Grated or
   minced lemon zest for garnish
   Wash and drain rice.  Heat 3 Tbsp of the olive oil in
   a skillet over medium-high heat.  Add the yellow onion
   and saute until soft but not brown, about 5 minutes.
   Transfer to a mixing bowl and add the drained rice,
   1/2 cup of the remaining olive oil, green onions,
   parsley, pine nuts, cinnamon, allspice, salt, and
   pepper.  Set aside.
   Rinse the grape leaves under running cold water to
   removes as much brine as possible, pat dry, and stack
   on a plate.  Place 1 leaf at a time, shiny side down,
   on a flat work surface.  Cut off and discard the tough
   stem end. Spoon about 1 Tbsp of the rice mixture in
   the center near the base of the leaf.  Fold the stem
   end over to cover the filling, fold both side inward
   lengthwise and then tightly roll leaf toward pointed
   tip end to form a compact packet.  Repeat with the
   remaining leaves and filling.
   Pour about 2 Tbsp. of the remaining olive oil in the
   bottom of a large pot and strew with a layer of
   parsley stems to prevent grape leaves from sticking.
   Arrange the stuffed leaves, seam side down and almost
   touching, on top of the parsley, making as many layers
   as necessary.  Drizzle the remaining 5 Tbsp olive oil,
   the lemon juice, and 1/2 cup stock, broth, or water
   over the leaves.  Top with a heat-resistant plate and
   weight with a heavy can to keep leaves from unwinding
   during cooking.  Cover the pot, bring to a gentle
   boil, reduce the heat to low, and cook until rice is
   tender, about 1 hour.  During cooking, add a little
   heated liquid as needed to keep dolmas moist.  Remove
   from the heat and cool in the pot.
   Sprinkle with lemon juice to taste, garnish with lemon
   zest, and serve at room temperature.
   Source: Rice by James McNair Posted by Linda Davis
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