Update my dinner status, I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 4 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
From J.R. Brimmer III Saut? onions in olive oil. Add rice & brown lightly. Cook rice according to directions with half the lemon juice. Add dill, mint, parsley, & pine nuts. Rinse grape leaves in cold water. Remove stems and place 1 tablespoon of rice mixture on dull side folding in sides & rolling up leaves. Put in 10x13 pan, open end down. Cover with remaining oil, lemon juice and enough water to cover at least 1/2 the dolmathes. Cover with aluminum foil & place in a 375?F oven for 45 minutes. When cool stack on a plate, cover with plastic wrap and refrigerate for 1 day. Serve with lemon wedges. Comment from JRB: This recipe is similar to the cold Dolmathes served at the Parthenon Restaurant in Chicago. There are 2 varieties, hot and cold. I prefer the cold version. Posted to MM-Recipes Digest by "Beth Ide" on Aug 30, 1998
