Dolmathes - stuffed grape leaves - greek

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Onions
1 cup Olive Oil
1¾ cup Rice
½ cup Parsley
2 tablespoons Dill
½ teaspoon Mint
2 Lemons, juiced
1 tablespoon Pine nuts (up to 2)
1 Jar grape leaves
Lemon wedges

Directions

GARNISH

From J.R. Brimmer III

Sauté onions in olive oil. Add rice & brown lightly. Cook rice according to directions with half the lemon juice. Add dill, mint, parsley, & pine nuts.

Rinse grape leaves in cold water. Remove stems and place 1 tablespoon of rice mixture on dull side folding in sides & rolling up leaves. Put in 10x13 pan, open end down. Cover with remaining oil, lemon juice and enough water to cover at least ½ the dolmathes. Cover with aluminum foil & place in a 375°F oven for 45 minutes. When cool stack on a plate, cover with plastic wrap and refrigerate for 1 day. Serve with lemon wedges.

Comment from JRB: This recipe is similar to the cold Dolmathes served at the Parthenon Restaurant in Chicago. There are 2 varieties, hot and cold.

I prefer the cold version.

Posted to MM-Recipes Digest by "Beth Ide" <rev_ide@...> on Aug 30, 1998

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