Once you’ve discovered how easy it is to stuff your own grape leaves, you’ll want to make this appetizer all the time.
- 2 Tbs. olive oil
- 1 medium onion, finely chopped (1 1⁄2 cups)
- 1⁄2 cup long-grain white rice
- 1⁄4 cup pine nuts
- 1⁄4 cup dried currants or raisins
- 1/8 tsp. ground cinnamon
- 1 bay leaf
- 1⁄4 cup chopped fresh parsley, stems reserved
- 3 Tbs. chopped fresh mint, stems reserved
- 1 16-oz. jar preserved grape leaves, rinsed and patted dry
- 1⁄4 cup fresh lemon juice
- Heat oil in skillet over medium heat. Add onion, and sauté 5 minutes. Stir in rice and pine nuts, and sauté 3 minutes more. Add currants, cinnamon, bay leaf, and 1 cup water. Cover, reduce heat to medium-low, and simmer 15 minutes. Remove from heat, and stir in parsley and mint.
- Cut stems from grape leaves. Line large pot with 3 or 4 leaves. Place parsley and mint stems on bottom.
- Place 1 grape leaf smooth-side down on work surface and set heaping teaspoon of filling near base of stem end of leaf. Fold end and sides over filling, and roll toward leaf point. Set seam-side down in pot. Repeat with remaining leaves and filling, and layer on top of one another.
- Add lemon juice and 1 cup water, cover with 3 grape leaves, and invert plate on top. Cover, and bring to a boil. Reduce heat tomedium-low, and simmer 45 minutes. Remove from heat, and let stand 2 hours. Serve warm or at room temperature.
PER DOLMA: 47 CAL; 1 G PROT; 2 G TOTAL FAT (1 G SAT FAT); 6 G CARB; 0 MG CHOL; 140 MG SOD; 1 G FIBER; 2 G SUGARS
Success Secret: Filled Foods
To keep dolmades and other filled foods from cracking while cooking, don’t overstuff them. Here, 1 teaspoon is plenty of rice to make plump stuffed grape leaves.
Categories: Vegetarian recipes