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Yalantzi Dolmathes |
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Photo Not Supplied
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| Course |
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| Cuisine |
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| Myfield |
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| Submitted
By |
Admin |
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| Category |
Appetizer |
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Dish Type |
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Ingredients : |
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6 tb Olive oil 1 c Onion, finely chopped 1/3 c Long grain rice 3/4 c Water 1/2 ts Salt Black pepper, freshly ground 2 tb Pine nuts 2 tb Dried currants 40 ea Grape leaves, preserved 2 tb Cold water |
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| How to Prepare : |
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Lemon wedges In a heavy 10" to 12" skillet, heat 3 tablespoons of
the olive oil over a moderate heat until a light haze forms above it.
Add the onions & cook for 5 minutes, stirring frequently, until
they are soft & transparent but not brown. Add the rice & stir
constantly for 2 to 3 minutes, or until the grains are coated with oil.
Do not let them brown. Pour in the water, add the salt & a
few grindings of pepper & bring to a boil over high heat. Reduce
the heat to low, cover tightly, & simmer for about 15 minutes, or
until the rice is tender & has absorbed all the liquid. In a small
skillet, heat 1 tablespoon of the remaining olive oil & in it cook
the pine nuts until they are a delicate brown. Add them to the rice,
then stir in the currants. In a large pot, bring 2 quarts of water to a
boil over high heat. Drop in the grape leaves and immediately turn off
the heat. Let the leaves soak for 1 minute, then drain them in a sieve
and plunge them into a bowl or pan of cold water to cool them quickly.
Gently separate the leaves and spread them, dull sides up, on paper
towels to drain. Layer the bottom of a heavy 2 to 3 quart casserole
with 10 of the leaves. Stuff each of the remaining 30 leaves with about
1 tablespoon of the rice mixture. Stack the stuffed leaves, side by
side and seam sides down, in layers in the casserole and sprinkle them
with the remaining 2 tablespoons of oil and the cold water. Place the
casserole over high heat for 3 minutes, reduce the heat to low and
simmer, tightly covered, for 50 minutes. Then uncover and cool to room
temperature. To serve, arrange the stuffed grape leaves attractively on
a platter or individual plates and garnish with lemon wedges. |
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