Tuesday, June 3, 2014
Stuffed Grape Leaves (Dolmas)
Dolmas are perfect finger food for parties, an excellent snack, or they can be served as a main dish.
2 c. cooked long-grain brown rice or brown Basmati rice
¼ c. pine nuts
1 crushed clove of garlic
2 tbsp. olive oil
1 tbsp. fresh lemon juice
2 tbsp. fresh Greek oregano
1 tbsp. fresh basil
½ tsp. onion powder
¼ tsp. black pepper
35 canned grape leaves (15 oz. jar)
¼ c. water or vegetable broth
Preheat the oven to 350°. Coat an oblong baking dish with olive oil.
If the rice is not yet cooked, then cook the rice – 1c. of dry rice will yield 2 c. cooked rice. Chop the tomatoes into small pieces and combine with crushed garlic. Chop the oregano and basil as finely as possible. Add all the other ingredients to the tomatoes and combine with the rice. This is the filling.
Gently separate the grape leaves without tearing. Put a spoonful of filling into each grape leaf at the stem end and roll them tight, folding the sides as you go so the filling will not fall out. (You may need to cut off protruding stem.) Place the rolled grape leaves in the greased baking dish. Pour the water or vegetable broth over them.
Bake covered at 350° for 20 minutes.
Eat well, be well, live deliciously!