Guest guest Posted August 17, 1999 Report Share Posted August 17, 1999 * Exported from MasterCook * Elaine's Dolmas Recipe By : McDougall Health Supporting Cookbook Serving Size : 48 Preparation Time :0:00 Categories : Vegan Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 48 Grape leaves -- (about 1 jar) 1/2 cup Long grain brown rice -- cooked 2 cups Onion -- finely chopped 2 tablespoons Parsley -- finely chopped 2 tablespoons Mint leaves -- finely chopped 2 teaspoons Dill weed 1/4 cup Pine nuts 1/4 cup Currants 1/4 teaspoon Black pepper 1 cup Tofu TVP -- (optional) Place grape leves briefly in a pan of warm water to separate them, then drain on paper towels. Combine all other ingredients. Place grape leaf vein side up, with the stem toward you. Put a mound of rice mixture in the middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the size of the leaf). Fold over sides and roll up leaf. Layer the rolled leaves in a large saucepan (3 quart) placing them side by side and close together. Press with a heavy heat proof plate that fits inside the pan. Add enough boiling water to cover leaves. Cover and simmer for 1 1/2 hours. Hints: Dolmas may be served warm or chilled. If warm, try serving them with lemon sauce. If cold, serve them with garbanzo puree or eggplant. Tabouli is also a good dish to serve at the same meal. Dolmas are easy to take to a potluck dinner and they also make a very special " company meal. " Recipe for making tofu TVP follows. The use of the tofu in this recipe is entirely optional; they are delicious both ways. Converted by MC_Buster. KES_10 Aug 99 - - - - - - - - - - - - - - - - - - Karen S ksonness Quote Link to comment Share on other sites More sharing options...
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