From J.R. Brimmer III saute 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 375F 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"
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|Serving Size: 1 Serving (833g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 133 (19%)|
|Amt Per Serving||% DV|
|Total Fat 14.8g||20 %|
|Saturated Fat 2.3g||11 %|
|Monounsaturated Fat 10.2g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 0mg||0 %|
|Sodium 42.7mg||1 %|
|Potassium 1182.3mg||31 %|
|Total Carbohydrate 133.5g||39 %|
|Dietary Fiber 15.6g||63 %|
|Sugars, other 117.9g|
|Protein 13.8g||20 %|
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Calories per serving: 702
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