Ingredients
-
1
-
1/2
-
2
-
4
-
1 1/2
-
1
-
2
-
3
-
1/3
-
1/3
-
-
-
-
-
Directions
Dolmathes Stuffed Grape Leaves, These are great as an appetizer as well as a main course. If you’re going to go to the trouble of making them – why not double the batch and really have some fun?, We had fun making these last night. Like other reviewers, we used more than 1 tsp of filling per grape leaf; more like a tablespoon. Didn’t change any of the ingredients or proportions. We thought maybe the grape leaves could use a little seasoning, but overall they were good. We served with Recipe #5836096 for February 2013 Sun and Spice event.
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Saute Onions in Cup Olive Oil Until Translucent. |
|
2
Done
|
Wash and Drain Rice Well and Add to Onion Along With 1 Cup of Water. |
|
3
Done
|
Cook For 10 Minutes. |
|
4
Done
|
Add Herbs, Pine Nuts, Currants and Salt and White Pepper to Taste. |
|
5
Done
|
Set Aside to Cool. |
|
6
Done
|
Prep Leaves by Rinsing Well Under Running Water and Blanch in Boiling Water For 2-3 Minutes. |
|
7
Done
|
Cut Off Any Tough Stems by Cutting a V Around the Stem, and Discarding Stem. |
|
8
Done
|
Place 1 Leaf on Flat Surface, Shiny Side Down, Add 1 Teaspoon of Filling and Roll Loosely as For a Tiny Eggroll, Tucking in Sides First and Then Rolling Up, as Rice Will Expand During Cooking. |
|
9
Done
|
Place Seam Side Down on Bottom of Large Saucepan Which Has Been Covered With a Layer of Thicker Grape Leaves Rejects from Your Jar They May Be Very Thick, Therefore, not Tender or Torn and not Suitable For Being Used as a Wrapper- These Protect the Dolmathes from Scorching. |
|
10
Done
|
Repeat Each Grape Leaf in Same Manner Until All Are Used, Packing Them in Tight- One Next to the Other- Seam Side Down. |
