DOLMADAKIA (Stuffed Grape Leaves)
Yield: Makes about 9 cups filling - 124 Dolmadakia.
• 1/4 cup olive oil (or half olive/half vegetable oil), divided
• 1 cup chopped onion
• 3 cups cooked rice
• 1 1/2 pounds chopped cooked lamb, beef, OR chicken
• 2 1/2 cups sliced green onions
• 3 tablespoons chopped pine nuts or cashews
• 2 tablespoons dried dill weed
• 1 tablespoon dried mint leaves
• 1 tablespoon dried oregano leaves
• 1/2 cup chopped fresh parsley (reserve stalks)
• 1/2 cup lemon juice, divided
• 2 to 3 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 2 8-ounce jars grapevine leaves, about 124
• 1 1/2 cups beef broth
• 1 cup tomato juice
Heat 2 tablespoons oil in Dutch oven or large saucepan.
Add onion and cook over low heat until onion is soft but not brown.
Remove from heat.
Stir in rice, meat, nuts, herbs, 1/4 cup lemon juice, salt and pepper.
Rinse grape leaves to remove brine.
Drain thoroughly.
Place leaves, shiny side down and veins up, on work area.
Place approximately 1 tablespoon of rice mixture in center of each leaf.
Starting at stem end, fold in bottom part of leaf.
Fold sides in; then roll tightly toward point.
Place parsley stalks (or rack) in bottom of Dutch oven or large skillet.
Arrange Dolmadakia snugly on top.
Make second layer.
Sprinkle with remaining oil and lemon juice.
Add broth and tomato juice.
Bring to a boil, reduce heat, cover, and simmer 35 to 40 minutes or until all liquid is absorbed.
Nutrition Facts
Calories 24
Total Fat 1g
Cholesterol 4mg
Sodium 112mg
Total Carbohydrate 2g
Protein 1g
USA Rice Federation www.usarice.com
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