Grape leaves stuffed with rice (dolmades)

24 appetizers

Ingredients

Quantity Ingredient
½ cup Olive oil
2 larges Onions, finely chopped
2 cups Long grain white rice
5 tablespoons Lemon juice
3 tablespoons Italian parsley, chopped
3 tablespoons Fresh dill, chopped
5 cups Hot water (or more)
1 Jar grape leaves, 32 oz. rinsed, drained, stems removed **
Plain yogurt & lemon wedges

Directions

Heat oil in a large saucepan over med-high heat. Add onions and saute until transparent, about 7 minutes. Stir in rice, parsley, dill, and 1 cup hot water. Season with salt & pepper. Reduce heat, cover and simmer unti rice is partly cooked and no liquid remains, aboput 12 minutes, stirring occasionally. Remove from heat.

Cover bottom of large wide saucepan with some grape leaves. Place 1 large grape leaf on work surface. Spoon scant ¼ cup rice mixture into center at the widest part of leaf. Fold bottom of leaf ver and fold sides in. Roll up. Place seam side down in pan. Repeat with reamining rice and grape leaves, stacking leaves ontop of each other in pan if necessary. Pour enough hot water over to cover. Place large, heavy, heat proof plate over grape leaves, cover.

Simmer over med-low heat until leaves are tender and rice is cooked through, about 1 hour. Drain and transfer to platter for serving, accompanied by yogurt and lemon wedges.

** Available at Greek, Italian, and Middle Eastern markets.

From: Bon Appetit, May 1995, 'The Mediterranean, A Delicious Voyage of Discovery' Typed by: Bob 8-{)

Submitted By ROBERT WHITE On 05-15-95

Related recipes