Stuffed Grape Leaves

Recipe Comments: Stuffed grape leaves or Dolmathes as they are called in Greek can be made with either a rice or rice and chopped meat filling. For Kathari Deutera they are filled with an aromatic rice mixture.

INGREDIENTS:
16 oz (240 grams) jar vine leaves, rinsed and drained and with the stems removed
1 large onion, finely chopped
1 cup raw rice
1 3/4 cups (approximately) water
1/2 cup parsley, chopped
2 tbs fresh dill, chopped ( or 1 tsp dried dill)
2 1/2 tsp dried mint, powdered
salt and pepper
1/4 cup pine nuts
1/4 cup raisins
Juice of one lemon
olive oil

DIRECTIONS:

  1. Preparing the filling: Sauté onions in oil. Add the rice and brown. Add the water, parsley, dill, mint leaves, salt and pepper. Simmer covered until water is absorbed, but the rice is only half cooked (approximately 7 minutes). Add the raisins and pine nuts during last two minutes of cooking.
  2. Filling the grape leaves: Place the leaf stem side up on the working surface. Put 1 tsp of filling in the center of the leaf and fold the sides up over it. Roll it up like a cigar. Lay the stuffed leaves in a pot, open side down. Add enough water to the pot to half cover the stuffed leaves. Add the lemon juice.
  3. Cooking: Place a dish over the grape leaves to keep them from opening. Cover the pot and simmer until the liquid has been absorbed and only a slight amount of oil remains. Approximately 45 minutes.
  4. Serving: Serve on a platter with quartered lemons.

Recipe Source: http://www.serendipity.gr/

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