Dolmades

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Dolmades

 

 

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Preparation Time: 50 minutes

Cooking Time: 1 hour 40 minutes

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1/4 cup olive oil

1 medium red onion, chopped finely

6 green onions, sliced thinly

2 cloves garlic, crushed

1 teaspoon ground cumin

1 teaspoon grated lemon rind

1 cup long-grain white rice

1.5 litres/quarts (6 cups) water

1/4 cup finely chopped fresh parsley

1/4 cup finely chopped fresh mint leaves

48 vine leaves in brine (250 g)(9 oz)

1/2 cup lemon juice

soy yogurt, if desired

 

 

1. Heat 1 tablespoon (4 tsp) of the oil in medium pan; cook red onion,

green onion, garlic, cumin and rind, stirring, until onion is tender.

 

2. Add rice and 2 cups of the water; cook, stirring, about 5 minutes

or until water is absorbed.

 

3. Cool slightly; stir in parsley and mint.

 

4. Drain vine leaves, wash under cold water, pat dry with absorbent

paper.

 

5. Place 2 vine leaves, overlapping slightly, on bench. Place 1

tablespoon of rice mixture in centre of each pair of leaves; roll

tightly to enclose. Repeat with remaining mixture and leaves.

 

6. Place dolmades, overlapped edges underneath, close together in

large flameproof pan.

 

7. Combine remaining oil, remaining water and juice; pour over dolmades.

 

8. Place a plate on top to keep dolmades in position while cooking.

Cover pan with foil. Bring to boil; simmer, covered, about 1 1/2 hours

or until dolmades are cooked through.

 

Serve dolmades warm or cold with yogurt.

 

 

 

NOTE: Recipe can be made 2 days ahead.

 

 

 

Makes 24.

 

 

 

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Per dolmade 2.5g fat; 236kJ.

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