Makes about 40
1 jar grape leaves (~50-60 leaves)
2 Tbsp olive oil
1 yellow onion, chopped
¼ cup pine nuts
1 cup long-grain rice
½ tsp ground allspice
Salt & pepper
1 ½ cups vegetable stock
2 Tbsp fresh mint leaves, chopped
¼ cup lemon juice
Rinse (and optionally parboil) the vine leaves. Pat dry.
Sauté onions in olive oil until tender. Add pine nuts, rice, allspice, salt, and stock. Cover, heat on medium-low, and cook until rice is tender but still firm (10-15 minutes). Cool; then add lots of pepper, the mint, half of lemon juice.
Put grape leaves shiny side down; add 1 Tbsp rice mixture. Roll up vine leaves, but not too tightly (rice needs room to expand).
Put packages side by side in a pot or saucepan, layering if necessary. Add water (or more stock) to halfway up the rolls; weigh these down with a heatproof plate. Cover and cook on low for 30 minutes, until most of the liquid is absorbed. You can leave it on the lowest heat possible for a few hours if you want to slowly steam the vine leaves a bit more.
Drain; serve at room temp., sprinkled with lemon juice and some olive oil.
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