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Grape Leaves Stuffed With Rice (rice dolmades)

Servings:6

Calories: 594

Fat: 10 %

Cholesterol: 2 mg

Sodium: 792 mg

* Ingredients:

1 tbs. olive oil

½ Spanish onion, diced

6 green onions, thinly slice

1 lb. white long grain rice

2 tbs. dried basil

1 tbs. curry powder

1 tsp. oregano

4 cups water

1 jar of grape leaves

2 tbs. toasted pinenuts

¼ cup chopped fresh dill

Juice of one lemon

Pinch black pepper

* Directions:

Heat the olive oil in a heavy 2-quart saucepan. Add both onions and
cook until tender. Add rice, seasoning and spices to mixture,
stirring to coat rice. Add water and cook over medium heat for
about 20 minutes until water is absorbed into rice. Add pinenuts,
dill and lemon juice and remove from heat. Cool.

Rinse grape leaves in water; pat dry. Remove stem and lay flat on a
board. Place a spoonful of the rice mixture in the center of the
grape leaf. Fold three sides of the grape leaf over the rice, then
roll the dolmades toward the fourth side of the leaf, enclosing the
rice. Place the rolled dolmades in the bottom of a deep saucepan.
Continue until you've used up all the grape leaves (or the rice
mixture). Pack them down with a heavy plate (and leave the plate on
top to prevent the dolmades from coming apart). Add just enough
water so they're covered but not floating. Simmer for about an hour
until the grape leaves are tender. Serve chilled.

 

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