Greek dolmades

30 dolmades

Ingredients

Quantity Ingredient
16 ounces Brine-packed grape leaves
1¼ cup White rice, shortgrain
3½ cup Vegetable broth
1 each Onion, finely chopped
½ cup Olive oil
1 each Garlic clove, minced
2 tablespoons Dill, minced
½ cup Parsley, minced
½ cup Lemon juice
Salt & pepper

Directions

Unfold grape leaves & rinse with cold water. Remove & discard small stem from each leaf. Pat dry & set aside.

Bring rice & broth to a boil. Reduce heat to low, cover & simmer until the rice is tender, about 25 minutes. Let cool to room temperature.

Saute onions in 3 tb olive oil until translucent, about 10 minutes, stirring frequently. Stir in garlic, dill, parsley & half the lemon juice, remove from heat.

Add onion mixture to rice. Season & mix well. Preheat oven to 350F.

On a flat surface, place one leaf smooth side down with stem towards you. With wet hands, roll one ts rice mixture in the palm of your hand into a cylinder shape. Place filling at stem end of the leaf & begin rolling the leaf, folding both sides. Continue rolling to enclose the filling & make a tight bundle.

Place filled leaf in a 9" X 13" baking dish. Repeat with remaining grape leaves & rice mixture.

Drizzle with remaining oil & juice. Cover with foil & bake until tender, about 30 minutes.

Remove from oven, allow to cool for 10 minutes & refrigerate. Serve chilled or at room temperature. "Vegetarian Gourmet" Issue #11. Submitted By MARK SATTERLY On 06-26-95

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