VEGAN - Dolmas

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* Exported from MasterCook *

 

Dolmas (greek Stuffed Grape Leaves)

 

Recipe By :_Rice_, James McNair

Serving Size : 50 Preparation Time :0:00

Categories : Appetizer Vegan

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup long-grain white rice

1 cup plus 3 tbsp olive oil

1 cup finely chopped yellow onion

3 green onions -- with green tops, finely chopped

1/4 cup minced fresh parsley -- minced (do not use dried, on

penalty of death:-)!)

2 tablespoons minced fresh mint

1/2 cup pine nuts

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 jar (16 oz) grape leaves

Several stems of fresh parsley

3/4 cup freshly squeezed lemon juice

1 cup chicken-flavored broth or water -- warm

Garnish:

lemon zest -- grated

 

Wash and drain rice. Heat 3 Tbsp of the olive oil in a skillet over medium-high

heat. Add the yellow onion and saute until soft but not brown, about 5 minutes.

Transfer to a mixing bowl and add the drained rice, 1/2 cup of the remaining

olive oil, green onions, parsley, pine nuts, cinnamon, allspice, salt, and

pepper. Set aside.

 

Rinse the grape leaves under running cold water to removes as much brine as

possible, pat dry, and stack on a plate. Place 1 leaf at a time, shiny side

down, on a flat work surface. Cut off and discard the tough stem end. Spoon

about 1 Tbsp of the rice mixture in the center near the base of the leaf. Fold

the stem end over to cover the filling, fold both side inward lengthwise and

then tightly roll leaf toward pointed tip end to form a compact packet. Repeat

with the remaining leaves and filling.

 

Pour about 2 Tbsp. of the remaining olive oil in the bottom of a large pot and

strew with a layer of parsley stems to prevent grape leaves from sticking.

Arrange the stuffed leaves, seam side down and almost touching, on top of the

parsley, making as many layers as necessary. Drizzle the remaining 5 Tbsp olive

oil, the lemon juice, and 1/2 cup stock, broth, or water over the leaves. Top

with a heat-resistant plate and weight with a heavy can to keep leaves from

unwinding during cooking. Cover the pot, bring to a gentle boil, reduce the

heat to low, and cook until rice is tender, about 1 hour. During cooking, add a

little heated liquid as needed to keep dolmas moist. Remove from the heat and

cool in the pot.

 

Sprinkle with lemon juice to taste, garnish with lemon zest, and serve at room

temperature.

 

Cuisine:

" Greek "

Source:

" Posted by Linda Davis "

S(Veganized by):

" N. Braswell "

 

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Per Serving (excluding unknown items): 22 Calories; 1g Fat (29.4% calories from

fat); 1g Protein; 3g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 22mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0