1.Remove the grape leaves from the jar and rinse under running water to remove the brine. Pat dry and trim off the stems. Set aside.
2.Heat 2 tbs of the olive oil in a large skillet over medium heat. Add the onion, cover, and cook until softened about 5 minutes. Stir in the rice, pine nuts, dill, cinnamon, salt and pepper to taste, and 1 cup of the stock. Cover and simmer, stirring occasionally until all of the liquid has evaporated, about 20 minutes. The rice should be al dente. Transfer the filling to a bowl and allow to cool completely.
3.On a work surface, place one of the grape leaves shiny side down, with the stem end toward you. Place a tablespoon of the cooled filling near the stem end and fold in the sides of the leaf over the filling. Roll up the leaf away from you, firmly but not in the sides of the leaf over the filling. Roll up the leaf away from you, firmly but not too tightly, because the rice will expand more as it continues to cook. Repeat the process with the remaining leaves and filling. Transfer the dolmas to a large skillet.
4.Pour the remaining 1/4 cup stock, the remaining 2 tbs olive oil, and the lemon juice over the dolmas, adding water to just barely cover them with liquid. Bring to a simmer over medium heat and cook, covered, until the grape leaves are tender, about 30 minutes. Remove from the heat, uncover, and allow to cool.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (248g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 31 (60%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 902.5mg||31 %|
|Potassium 62.5mg||2 %|
|Total Carbohydrate 5.5g||2 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 4.9g|
|Protein 0.7g||1 %|
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Calories per serving: 52
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