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From: Deborah (Recipes.vegsource.com)
Subject:         grape leaves and stuff
Date: February 7, 2012 at 10:36 pm PST

In Reply to: stuffed grape leaves posted by susan on February 6, 2012 at 2:29 pm:

Stuffed Grape Leaves
Dolmades

1 16 oz jar grapevine leaves, rinsed
1 cup short grain rice
1 medium onion, peeled and finely chopped
1 bunch scallions (green onions), finely chopped
3 cloves garlic, peeled and finely minced
3 Tbs dill weed, finely chopped
3 Tbs parsley, finely chopped
3 Tbs mint, finely chopped
1/4 cup lemon juice
1 lemon, sliced
1/2 cup olive oil
1 cup hot water (or as needed)
Salt & pepper to taste

Heat 1/4 cup olive oil in pan.
Saute` onion, scallions, and garlic until golden.
Add the rice, and stir to coat.
Add herbs, salt,and pepper, and mix well.
Add the remaining oil, lemon juice, and water.
Simmer for about 5 minutes. Set aside to cool.
Rinse grape leaves under hot running water
(Save the brine in the jar in case you have leaves left over).
Remove the hard stems with a sharp knife.
Place the leaves, rough side up, in a shallow pan.
Place a tablespoon of filling 1/2" from the bottom of the leaf.
Fold bottom over filling, and fold over both sides.
Tightly roll up the leaf away from you toward the pointed top.
The dolmades should be cylindrical, about 2" long and 1/2" thick.
Place dolmades, seam side down, in a large pot.
Fit the dolmades in the pot as tightly as possible, and top with lemon slices.
Put a heavy plate, upside-down, over the dolmades.
Add hot water to cover.
Cover pan, and bring to a boil.
Lower heat, and simmer for about 1 hour, or until rice is tender.
Cool.
Refrigerate.

Serve chilled.

Dolmades keep about one week, and can be frozen before cooking.


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