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| S e p t e m b e r 9 - 12, 2 0 1 0 |
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2
large onions, chopped
1 cup green onions, thinly sliced
3/4 cup fresh parsley, minced
3/4 cup fresh dill, chopped
2 cups rice (short grain rice is recommended,
alternatively
long grain may be used)
1/2 cup lemon juice
3/4 cup extra virgin olive oil
Salt and Pepper to taste (Salt may be omitted or
reduced because
the grape leaves are salty)
1 can vegetable broth, 15 oz.
1 can water
1/4 - 1/2 cup
lemon juice
Saute onions until tender, about 5 minutes. Add rice and saute
for approcimately 2 minutes, stirring continuously. Remove
from stove and add remaining ingredients.
Rinse, dreain and separate grape leaves. Prepare the dolmathes
by placing a spoonful of the mixture in the center of each
grape leaf. Fold over, fold in sides and roll up. Cover the
bottom of a large saucepan with leaves. Pack the dolmathes
closely together to prevent unraveling during cooking.
Combine vegetable broth, lemon and water. Pour this mixture
over the rolled leaves. Add additional water to just cover
the dolmathes. Place an invered plate directly over the top
to weigh down the packed rolls. Bring to a boil, reduce heat
and simmer 1 hour or until done. Let cool. Garnish with lemon
and lemon juice.
These are delicious as "Mezedes" or appetizers. |
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