Elaine's Dolmas Recipe

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Elaine's Dolmas Recipe

 



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Elaine's Dolmas

 

Ingredients

48 grape leaves (about 1 jar)
1/2 cup long grain brown rice, cooked
2 cup onion, finely chopped
2 tbsp parsley, finely chopped
2 tbsp mint leaves, finely chopped
2 tsp dill weed
1/4 cup pine nuts
1/4 cup currants
1/4 tsp black pepper
1 cup tofu tvp (optional)



 

Preparation

Place grape leves briefly in a pan of warm water to separate them,
then drain on paper towels. Combine all other ingredients. Place
grape leaf vein side up, with the stem toward you. Put a mound of
rice mixture in the middle of the leaf (about 1 rounded tsp to 1
rounded tbsp, depending on the size of the leaf). Fold over sides and
roll up leaf. Layer the rolled leaves in a large saucepan (3 quart)
placing them side by side and close together. Press with a heavy heat
proof plate that fits inside the pan. Add enough boiling water to
cover leaves. Cover and simmer for 1 1/2 hours.

Hints: Dolmas may be served warm or chilled. If warm, try serving
them with lemon sauce. If cold, serve them with garbanzo puree or
eggplant. Tabouli is also a good dish to serve at the same meal.
Dolmas are easy to take to a potluck dinner and they also make a very
special "company meal." Recipe for making tofu TVP follows. The use
of the tofu in this recipe is entirely optional; they are delicious
both ways.

Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

 

 

Servings: 48

 

 

 

 


 

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