Dolmades (Stuffed Grape Leaves) - BigOven 79492
Dolmades (Stuffed Grape Leaves)

Dolmades (Stuffed Grape Leaves)

Ready in 1 hour
1 review(s) averaging 4. 100% would make again

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Try this Dolmades (Stuffed Grape Leaves) recipe, or contribute your own. "Chicken" and "Stuffed" are two tags used to describe Dolmades (Stuffed Grape Leaves).

"This is time consuming but the praise you get from your guests is worth the effort. "

- promfh

Ingredients

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1 Cinnamon
1 c Onion; finely chopped
1 3/4 c Chicken Stock
3 tb Currants
20 lg Grape leaves; from a jar
1/2 c Long-grain rice
1/2 c fresh mint; Chopped
Salt
2 cloves Garlic; finely chopped
1/4 c olive oil; Plus 2 tablespoons
3 tb pine nuts; Toasted
1 tb Fresh Lemon Juice

Original recipe makes 1

Servings  

Preparation

Rinse each of the grape leaves well, snip off the stems and pat dry. Set aside, stacked on a plate and covered with plastic wrap. In a skillet heat 2 tablespoons of the olive oil over moderate and cook the onion until soft. Add the garlic and cook for another minute. Add the cinnamon stick and the rice, stirring to coat and combine. Stir in the currants, pine nuts, mint, salt, pepper and 1/2 cup of the chicken stock. Bring to a simmer and cook until all of the liquid is evaporated, stirring occasionally. Remove the skillet from the heat, remove the cinnamon stick and discard. Allow to cool completely. Place a grape leaf smooth side down with the stem end toward you on the work surface. Place a tablespoon of the cooled rice filling near the stem end and fold in the sides of the leaf over the filling. Beginning with the stem end roll up the leaf, not too tightly because the rice will continue to absorb liquid and expand in the next cooking step. Repeat process for remaining grape leaves. Transfer the dolmades to a skillet just large enough to contain all of the dolmades in a single layer. In a bowl combine the remaining chicken stock and olive oil with the lemon juice. Pour the liquid over the dolmades, adding additional water if necessary to just barely cover with liquid. Bring the liquid to a simmer and cook, covered, until tender when pierced with fork, about 30 minutes. Remove skillet from heat, uncover and allow to cool. Serve warm, at room temperature or cool. Yield: 20 dolmades Recipe by: Cooking Live Show #CL8901 Posted to MC-Recipe Digest V1 #651 by "Angele and Jon Freeman" on Jun 30, 1997

Verified by stevemur
Calories Per Serving: 1171 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is time consuming but the praise you get from your guests is worth the effort.
promfh 8 years ago
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