Dolmades (Stuffed Grape Leaves) |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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Wonderful appetizer/hors d ouvres that will feed a crowd. Ingredients:
3 medium onions, chopped |
1/3 cup extra virgin olive oil |
1 (6 ounce) package long grain and wild rice blend (comes with a seasoning packet) |
8 ounces organic tomato sauce |
1 cup water |
1 teaspoon sea salt |
1/4 teaspoon pepper |
1 cup italian parsley, minced |
2 tablespoons lemon juice |
1/2 cup pine nuts |
1 (8 ounce) jar grape leaves (about 50 grape leaves) |
chopped parsley |
lemon wedge |
Directions:
1. Sauté onions in olive oil over medium heat 10 minutes until golden.
2. Stir in rice and seasoning packet, tomato sauce and water. Bring to boil. Cover and simmer over low heat 25 minutes until liquid is absorbed.
3. Stir in salt, pepper, parsley, lemon juice, and pine nuts.
4. Rinse grape leaves in cold water and dry thoroughly. Place leaves rib side down.
5. Place heaping teaspoon of filling in center of leaf.
6. Fold both sides over to center. Fold over one end and roll up.
7. Arrange in 2-quart casserole, seam side down. Add 2 cups water. Weight stuffed leaves with plate.
8. Bake at 350°F for 45 minutes.
9. Refrigerate until chilled (leave plate on).
10. Remove from water. Serve cold with parsley and lemon wedges.
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