Dolmas (Stuffed Grape Leaves)

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Dolmas (Stuffed Grape Leaves)

Source: www.vegan-food.net

 

 

250 grams (1/2 pound) grape leaves, drained and separated

2 cups onion, finely diced

2 tablespoons (30 ml) olive oil

1 tablespoon (3 tsp) garlic, minced

1 cup short grain white rice

1/4 cup freshly chopped parsley

2 tablespoons (6 tsp) freshly chopped dill

1 tablespoon (3 tsp) freshly chopped mint

1/4 cup currants

1/4 cup pine nuts

1/2 teaspoon salt

1/4 teaspoon pepper

4 cups vegetable stock, divided

1/3 cup lemon juice

 

 

Fill a large pot with water and bring to a boil. Drop grape leaves

into the boiling water to blanch quickly, remove them from the water

with a slotted spoon, drain well, and pat them dry. Remove the stems

from the grape leaves and set aside.

In a non-stick skillet, saute the onion in the olive oil, for 5

minutes or until soft. Add garlic and saute an additional 2 minutes.

Add the rice, parsley, dill, mint, currants, pine nuts, salt, and

pepper, and saute an additional 4 minutes or until pine nuts are

lightly browned. Add 1 cup of the vegetable stock, cover, reduce

heat, and simmer for 10 minutes or until the liquid is absorbed.

Remove from heat, remove the lid, and set aside to cool.

 

To fill the grape leaves, begin by placing the leaf shiny side down,

and spoon 1 tablespoon rice filling in the center ofthe leaf. Fold

the base of the leaf over the filling, fold the sides toward the

center, and roll toward the point of the leaf to enclose the

filling. Roll the leaves up loosely to allow room for the rice to

expand. Place the rolled grape leaf seam-side down in a large pot.

Repeat the rolling procedure for the remaining grape leaves and

continue to place them seam-side down in layers in the pot.

 

In a bowl, stir together the remaining vegetable stock and lemon

juice, and pour over the top of the rolls. Place an inverted plate

over the rolls to weigh them down. Cover the pot, bring to a boil,

reduce heat, and simmer for 40-45 minutes or until rolls have

plumped and are tender when pierced with a fork. Let cool in the

cooking liquid. Serve at room temperature.

 

 

Makes 48 Servings.