1. In a large saucepan over medium-high heat, sautee the onion in 2 tbsp EVOO for a few minutes, then add the rice and herbs and continue stirring until the onion has softened.
2. Slowly, pour in half the heated stock and reduce heat to medium-low and simmer for another 10 minutes, or until rice is almost cooked but still very al dente. You do not want to overcook your rice, but you do want it started! Stir in half the lemon juice and remove from heat, cool until easy enough to handle.
3. Line the bottom of your pot with a few extra vine leaves you have so the dolmades will not burn while cooking, Choose the broken or unusable ones from the jar. Take one leaf, place shiny side down, and spoon 1 teaspoon (only 1 tsp. or they will burst) or more/less according to the size of the leaf itself, but you want to easily be able to tightly fold; remember that the rice will still expand more while cooking. Fold over both sides of the leaf towards the center, and begin to snuggly roll up from the bottom to top. You may have to slightly fold the top sides even more inwards (think slight triangle) to get a “prettier” roll. Once you have finished rolling one, place it seam side down in the pot. Repeat placing the dolmades together so as to not leave any gaps and allowing the leaves to split open. Try to stack the first layer all facing the same direction and when you begin the 2nd layer, switch the direction for a kind of criss-cross pattern; repeat until finished. Sprinkle the top with remaining lemon juice and olive oil.
4. Gently, pour the remaining stock just enough to cover the top layer. Place a flat weight – like a small, upside down plate – on top of the vine leaves, cover the pot, and simmer for 45-60 minutes – making sure not to boil, because this will make the stuffing overflow from the leaves. When close to the time, check one to confirm that the rice is tender, take into account that they will also slightly cook a little more while cooling down. Remove from heat, remove cover, and let cool for another half hour.
5. Transfer to a plate/dish and serve with lemon slices and greek yogurt if you choose! It is also very “Greek” to top them with a little white vinegar and some extra salt if needed. Try it all and decide for yourself!
Don't overstuff the grape leaves! 1 tsp of filling, no more!
Make sure the pot is not boiling when simmering grape leaves!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (23g)|
|Recipe Makes: 25 Servings|
|Calories from Fat: 2 (8%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 1.4mg||0 %|
|Potassium 44.9mg||1 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4.8g|
|Protein 0.8g||1 %|
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Calories per serving: 26
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