Chicken And Rice Stuffed Grape Leaves Recipes

DOLMATHAKIA ME KIMA: STUFFED GRAPE LEAVES WITH MEAT AND RICE

Steps:

• Gather the ingredients.
• Bring 8 cups of water to a boil in a large pot, and add the juice of 1/2 lemon and the salt. Carefully unroll the leaves (do not separate them). Turn off the heat and place the leaves in the hot water for 3 minutes.
• Remove the leaves and place them in a bowl and cover with cold water. When cooled, drain in a colander. It is not unusual for many of the outer leaves in the jar to be damaged or to tear while using. Set these aside to use later in the recipe.
• To prepare the filling, start by soaking the rice for 10 minutes in hot water and drain. (Alternatively, sauté the rice with the onion.)
• Sauté the onions in 1 tablespoon of olive oil until translucent, not browned.
• In a bowl, combine the onion, ground beef, rice, remaining olive oil, dill, mint, juice of 1 lemon, salt, and pepper. Mix well by hand.
• To fill and roll the leaves, gently separate one leaf and place it shiny-side down on a work surface. Place a heaping teaspoon (or more depending on the size of the leaf) of the filling on the leaf at the point where the stem joins the leaf.
• Fold up the bottom of the leaf over the filling, then each side inward in parallel folds, and roll up the leaf. The roll should be firm, not tight, as the filling will expand during cooking. Repeat until all the filling has been used.
• Because the leaves on the bottom can burn while the filling cooks, put a plate or wooden souvlaki skewers in the bottom of a heavy-bottomed pot (see tip below). The plate should fit snugly in the pot.
• If there are unused leaves or leaves that were torn and not used during the filling process, put them on the plate or on top of the skewers. Place the dolmathakia on top, packing them closely together (not squashed), seam side down, so they don't unroll during cooking. Layer them until all are in the pot (two to three layers are best, but no more than four layers). Place several unused leaves over the top.
• Take another plate and place it upside down on top of the dolmathakia, using something to weigh it down (a second plate works well). Add the 2 cups of water to the pot and cover. Bring the water to a gentle boil, add the remaining juice from the 1 1/2 lemons, reduce heat to low, and simmer for approximately 50 to 70 minutes. Check to see if done-if the rice has cooked, they are done. If not, continue cooking for another 10 minutes and check again. Cooking time depends both on the type of pot used and the particular stovetop heating element.
• If preferred, you can use a pressure cooker. No plates are needed but do use the skewers in the bottom. Pack the dolmathakia into the pressure cooker, add the 2 cups of water, close and cook for 15 to 20 minutes at the first pressure mark.

MY OWN FAMOUS STUFFED GRAPE LEAVES

Steps:

• In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
• Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
• Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

CHICKEN-AND-RICE-STUFFED GRAPE LEAVES

Steps:

• Spoon 2 tablespoons of the olive oil into a 2-quart nonstick saucepan and place over moderate heat.
• Add the onion and saute until softened, about 5 minutes.
• Add the garlic and allspice and saute for 1 to 2 minutes.
• Add the rice, toss, and cook until lightly toasted, 2 to 3 minutes.
• Pour in 1 cup of the broth and the white wine and bring to a boil.
• Lower the heat, cover, and simmer over low heat until the broth is absorbed, 5 to 8 minutes.
• Remove from the heat, cover tightly, and let stand for 10 minutes.
• Uncover, turn out into a large bowl, and let cool to room temperature.
• When the rice is cool, crumble in the ground chicken.
• Add 2 tablespoons of the olive oil, 2 tablespoons of the lemon juice, the scallions, mint, parsley, dill, salt, and pepper.
• Mix thoroughly with your hands to combine.
• Preheat the oven to 350 degrees F.
• Lightly oil 2 shallow casseroles or baking dishes (approximately 12x18 inches.) Separate the grape leaves and arrange them in a stack.
• Working with 1 leaf at a time, place a leaf, shiny side down, in front of you.
• Shape 1 to 1 1/2 tablespoons of the filling into a log and place it across the lower third of the leaf.
• Fold up the bottom of the leaf over the filling, then fold in the sides and firmly roll up.
• As they are assembled, place the stuffed leaves, seam side down, close together in a single layer in the prepared casseroles.
• Continue stuffing the grape leaves.
• Pour 1 1/2 cups chicken stock over each casserole to almost cover the leaves.
• Sprinkle 2 tablespoons of the remaining lemon juice over each pan; cover tightly with foil.
• Bake for about 50 minutes, until heated through and tender.
• Let cool to room temperature.
• When cool, arrange the stuffed grape leaves in a deeper pan (a bread pan or some other deep container), making several layers.
• As you build up the layers, drizzle the remaining 1/4 cup olive oil.
• Cover and chill for at least 6 hours or up to 2 days.
• Serve cold with more lemon, if desired.

RICE-STUFFED GRAPE LEAVES

Steps:

• In a small bowl combine raisins and wine. Leave to soak 30 minutes or until plump. In a large saucepan of boiling water scald 36 grape leaves in batches. Using a slotted spoon, remove leaves, then plunge them into a bowl of ice-water. When cool enough to handle, cut off stems. Pat leaves dry and place shiny-side down on paper towels while you prepare filling.
• In a large skillet heat 2 tablespoons of the olive oil over medium heat. Add scallions and parsley; saute 5 minutes, stirring until very tender. Stir in rice, dill, pine nuts, and soaked raisins and their liquid. Season with salt and pepper to taste. Saute, stirring frequently, 5 minutes. Remove from heat and let cool.
• In center of grape leaf place 1 teaspoon of rice mixture and fold sides over; roll up into a tight cylinder. Repeat with remaining leaves. In bottom of a large casserole, arrange a single layer of stuffed leaves; sprinkle with the juice of 1 lemon and 2 tablespoons of the olive oil. Arrange a second layer of stuffed leaves on top and sprinkle with remaining lemon juice and 2 tablespoons of oil. Pour chicken broth, remaining 1/4 cup olive oil, and enough cold water to cover, over stuffed leaves. Top with a weighted heat-proof plate to submerge stuffed leaves. Bring casserole to a simmer over medium heat, reduce heat to low, cover and simmer 50 minutes. Cool stuffed leaves to room temperature in liquid. Drain and serve or refrigerate and serve cold.

LAMB AND RICE STUFFED GRAPE LEAVES

Steps:

• Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
• Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
• Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
• Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
• Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
• Serve warm or chilled. Garnish with curls of lemon zest, if desired.

STUFFED GRAPE LEAVES (WITH MEAT)

Steps:

• In 1/3 cup hot oil in 12-inch skillet, saute onion and green onion, stirring until golden - 5 minutes. Add lamb; cook, stirring until lamb is no longer pink - 10 minutes. Add rice, nuts, dill salt, pepper and 3/4 cup water. Simmer, covered, 10 minutes, until water is absorbed.
• Remove from heat. Turn into bowl to cool 30 minutes before stuffing grape leaves. Meanwhile, separate grape leaves. Rinse well in cold water to wash away any brine. Dry well on paper towels. Use imperfect leaves for layering evenly in the bottom of the skillet.
• Lay leaves, shiny side down, on flat surface.Put 1 tablespoon lamb mixture in center of each leaf; fold sides over filling; roll up, starting from narrow end. Do not roll too tightly; rice needs room to expand. Fill skillet with closely fitted layers of stuffed leaves.
• Pour lemon juice, 2 tablespoons olive oil and 1 cup cold water over them. Put heavy plat, upside down, on top to prevent leaves from unrolling. Bring to boiling; simmer, covered, until liquid is absorbed - 30 minutes. Cool in skillet, if serving cold as an appetizer.
• With slotted utensil, lift out of liquid onto serving plate.
• If serving warm with egg-and-lemon sauce: In small saucepan over direct heat, melt 2 tablespoons butter. Remove from heat; stir in 3 tablespoons flour and 1/2 teaspoon salt; mix until smooth.
• Stir in 1 can chicken broth and 3 tablespoons lemon juice. Cook over low heat, stirring, until boiling. In small bowl, beat 4 egg yolks slightly; beat in small amount of hot mixture. Slowly return to pan, stirring until thick. Remove from heat. Makes 2 cups.

STUFFED GRAPE LEAVES WITH RICE (DOLMADES)

Steps:

• Heat 1/4 cup of the olive oil in a large skillet over medium-high heat; cook onions until soft, about 5 minutes. Add the rice; cook, stirring until rice begins to color. Cover; lower heat to low. Cook 5 minutes. Stir in the water, dill, pine nuts, salt and pepper, simmer 5 minutes. Let cool.
• Place a heaping teaspoon of the filling in the center of each grape leaf with the shiny surface down. Fold the sides of the leaf over the filling; roll up loosely (the rice will swell when cooked). Place rolls in layers in a Dutch oven.
• Sprinkle with lemon juice. Add remaining 1/4 cup of olive oil and 1 1/12 cups hot water. Place a heatproof plate over the rolls to prevent them from opening. Cover; simmer over low heat 1 hour. Let cool in the pan; refrigerate until ready to serve.