DOLMAS-GRAPE LEAVES STUFFED WITH FRAGRANT RICE
Adapted from the Field of Greens Restaurant which opened in San Fransisco Bay in 1979 and changed forever the image of vegetarian cooking. The dinner chef learned to make these on the Greek island of Mykonos and brought the recipe to the restaurant. The rice's spicy, sweet flavor is a perfect contrast to the pungent grape leaves. These dolmas are surprisingly easy to make! Serve with wedges of lemon and some kalamata olives.
Provided by Sharon123
Categories Long Grain Rice
Time 45m
Yield 20-24 dolmas
Number Of Ingredients 12
Steps:
- Bring water to a boil in a medium saucepan; add 1 teaspoons salt, then stir in the rice, cinnamon, sugar, butter, and lemon zest. Allow pot to return to a boil, then cover and cook over low heat until the rice is just tender, 15-20 minutes(a littlemore for brown rice). The rice should be slightly undercooked at this point, since it will cook a little more when the dolmas steam.
- Move the rice to a bowl and, while it is still hot, toss with the currants(or raisins), pine nuts, and lemon juice. Season to taste with salt and pepper.
- Rinse and drain the grape leaves, pat them dry, and snip off the stems; spread them out on a work surface. Pack 1 tbls. rice in your hands to compress it and place in the center of each grape leaf. Fold in the bottom and the two sides, then roll toward the top until the entire grape leaf has been rolled.
- Brush the dolmas lightly with a little olive oil and set in a steamer basket. Place the steamer over boiling water, cover, and steam for 3-5 minutes, until heated through.
- Serve warm or at room temperature.
STUFFED GRAPE LEAVES WITH RICE (DOLMADES)
Recipe I found in the Chicago Tribune that was adapted from Dean and Catherine Karayani's book "Regional Greek Cooking."
Provided by EmilyStrikesAgain
Categories Rice
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 196.7, Fat 11.4, SaturatedFat 1.6, Sodium 886.7, Carbohydrate 21.9, Fiber 0.8, Sugar 1.5, Protein 2.6
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