Stuffed Vine Leaves
6 people added this to their Recipe Box
A bit fiddly to make, these dolmades are such a reward to serve and eat. Their summery cinnamon, mint and lemon flavours make you forget all the rolling and tucking.
Servings: 32
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 44 |
| pro | 1 g |
| total fat | 3 g |
| sat. fat | trace |
| carb | 5 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 151 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit C | 2% |
| folate | 2% |
Suggested Recipes
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1/3 cup (75 mL) extra-virgin olive oil
3 green onions, thinly sliced
2 cloves garlic, minced
1 small onion, minced
2/3 cup (150 mL) short-grain rice
2 tbsp (25 mL) each currants and pine nuts
2 tbsp (25 mL) lemon juice
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) cinnamon
1 cup (250 mL) boiling water
1 tbsp (15 mL) each chopped fresh dill and mint
1 jar (500 mL) preserved grape leaves
Preparation:
In skillet, heat half of the oil over medium heat; fry green onions, garlic and onion, stirring occasionally, until softened, about 5 minutes. Stir in rice, currants, nuts, lemon juice, salt and cinnamon; pour in boiling water and bring to boil. Cover and reduce heat to low; simmer to soften rice slightly, about 10 minutes. Stir in dill and mint; let cool.
Meanwhile, drain and separate grape leaves. Immerse 32 of the larger most intact leaves in large bowl of boiling water for 10 minutes. Drain and chill in cold water; drain and pat dry.
Place each leaf, shiny side down, on work surface. Spoon 1 tbsp (15 mL) of the rice mixture in centre near stem end of each; fold over sides and roll up neatly. Place, leaf-tip side down, in clean skillet.
Drizzle with remaining oil; add enough water to come two-thirds up sides of rolls. Cover with a few of the remaining leaves.
Cover pan and bring to boil; reduce heat and simmer gently until rice is tender and most of the water is absorbed, about 35 minutes. Uncover and let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Meanwhile, drain and separate grape leaves. Immerse 32 of the larger most intact leaves in large bowl of boiling water for 10 minutes. Drain and chill in cold water; drain and pat dry.
Place each leaf, shiny side down, on work surface. Spoon 1 tbsp (15 mL) of the rice mixture in centre near stem end of each; fold over sides and roll up neatly. Place, leaf-tip side down, in clean skillet.
Drizzle with remaining oil; add enough water to come two-thirds up sides of rolls. Cover with a few of the remaining leaves.
Cover pan and bring to boil; reduce heat and simmer gently until rice is tender and most of the water is absorbed, about 35 minutes. Uncover and let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Tags:
Appetizers-Snacks-Hors-d#39;oeuvre; Greek; Rice; Fruits; Nuts; Vegetables; Skillet; Entertaining;
Source
Canadian Living Magazine: August 2006
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