Elaine's dolmas

48 servings

Ingredients

Quantity Ingredient
48 Grape leaves (about 1 jar)
½ 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
¼ cup Pine nuts
¼ cup Currants
¼ teaspoon Black pepper
1 cup Tofu TVP (optional)

Directions

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 1½ 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.

Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE

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