Dolmathes - Stuffed Grape Leaves - Greek

Dolmathes - Stuffed Grape Leaves - Greek Ingredients

1 1/2 lb Onions	2 Lemons, juiced
1 c Olive Oil	1 tb Pine nuts (up to 2)
1 3/4 c Rice	1 Jar grape leaves
1/2 c Parsley	GARNISH
2 tb Dill	Lemon wedges
1/2 ts Mint

Instructions for Dolmathes - Stuffed Grape Leaves - Greek

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

Main Ingredient: Cuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Dill	Lemon	Mint	Olive Oil
Onion	Parsley	Pine Nut	Rice

Stuffed Olive oil Onion Parsley Pine Nuts Rice Grape Lemon

for flavor and categorization

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