Dolmas are
perfect finger food for parties, an excellent snack, or they can be served as a
main dish.
Ingredients
2
c. cooked long-grain brown rice or brown Basmati rice
¼
c. pine nuts
1
crushed clove of garlic
3
tomatoes
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
Directions
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!
