For our Hellenic friends - Stuffed Grape Leaves (Yalantzi Dolmathes)

[Guest guest]

* Exported from MasterCook *

 

Yalantzi Dolmathes

 

Recipe By : Unknown

Serving Size : 30 Preparation Time :0:00

Categories : Appetizer Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons olive oil

1 cup onion, finely chopped

1/3 cup long grain rice

3/4 cup water

1/2 teaspoon salt

black pepper, freshly ground

2 tablespoons pine nuts

2 tablespoons dried currants

40 each grape leaves, preserved

2 tablespoons cold water

lemon wedges

 

In a heavy 10 " to 12 " skillet, heat 3 tablespoons of the olive oil over a

moderate heat until a light haze forms above it. Add the onions & cook for 5

minutes, stirring frequently, until they are soft & transparent but not brown.

Add the rice & stir constantly for 2 to 3 minutes, or until the grains are

coated with oil. Do not let them brown. Pour in the water, add the salt & a few

grindings of pepper & bring to a boil over high heat. Reduce the heat to low,

cover tightly, & simmer for about 15 minutes, or until the rice is tender & has

absorbed all the liquid.

 

In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook

the pine nuts until they are a delicate brown. Add them to the rice, then stir

in the currants.

 

In a large pot, bring 2 quarts of water to a boil over high heat. Drop in the

grape leaves and immediately turn off the heat. Let the leaves soak for 1

minute, then drain them in a sieve and plunge them into a bowl or pan of cold

water to cool them quickly. Gently separate the leaves and spread them, dull

sides up, on paper towels to drain.

 

Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff

each of the remaining 30 leaves with about 1 tablespoon of the rice mixture.

Stack the stuffed leaves, side by side and seam sides down, in layers in the

casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold

water. Place the casserole over high heat for 3 minutes, reduce the heat to low

and simmer, tightly covered, for 50 minutes. Then uncover and cool to room

temperature. To serve, arrange the stuffed grape leaves attractively on a

platter or individual plates and garnish with lemon wedges.

 

Cuisine:

" Greek "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 29 Calories; 3g Fat (90.8% calories from

fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 36mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

[Guest guest]

Oh I love these!! Thank you

On 1/5/06, N. Braswell <meritra wrote:

* Exported from MasterCook * Yalantzi Dolmathes

Recipe By : UnknownServing Size : 30 Preparation Time :0:00Categories : Appetizer Vegan Amount Measure Ingredient -- Preparation Method-------- ------------ --------------------------------

6 tablespoons olive oil 1 cup onion, finely chopped 1/3 cup long grain rice 3/4 cup water 1/2 teaspoon salt black pepper, freshly ground

2 tablespoons pine nuts 2 tablespoons dried currants 40 each grape leaves, preserved 2 tablespoons cold water lemon wedgesIn a heavy 10 " to 12 " skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it. Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown. Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil. Do not let them brown. Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat. Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid.

In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown. Add them to the rice, then stir in the currants.In a large pot, bring 2 quarts of water to a boil over high heat. Drop in the grape leaves and immediately turn off the heat. Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly. Gently separate the leaves and spread them, dull sides up, on paper towels to drain.

Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture. Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water. Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes. Then uncover and cool to room temperature. To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges.

Cuisine: " Greek " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 29 Calories; 3g Fat (90.8% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 36mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 1/2 Fat.

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http://kyrene.4t.com * Boston Mysticism Boston_Mystic* NewEngland Hellenists:

NewEngland_HellenistsBeloved Pan, and all ye other gods who haunt this place, make me beautiful within, and grant that what-ever happens outside of me will help my soul to grow. May I always be aware that true wealth lies in wisdom, and may my " gold " be so abundant that only a wise man can lift and carry it away. For me that is prayer enough. - Socrates