Dolmas Recipe
Recipe Ingredients
1 lb grape leaves (1 jar)
1 cup onion, finely chopped
1 garlic clove, minced
2 tbsp olive oil
1 cup tvp granules or flakes mixed with:
7/8 cup ; water, hot
1 cup rice, brown, cooked
1/4 cup parsley, fresh, minced
1 tsp salt
1/2 tsp cinnamon
1/4 tsp black pepper
1 tsp honey or substitute
2 tbsp lemon juice
Recipe Preparation
Saute the onion and garlic in the olive oil until tender.
Combine the remaining ingredients.
Place about 2 tsp stuffing in the center of each leaf, on the vein
side. Fold up bottom of leaf, fold sides in and roll toward tip into
a firm roll. Brush the bottom of a deep heavy-bottomed pan with oil,
add slices of lemon, then place a layer of rolles folded side down.
Place the next layer of rolls carefully on top. Place a pan or dinner
plate on top of the rolls and weight it down with some heavy canned
goods. This prevents rolls opening up. Add 2 cups hot vegetable
stock. Cover, bring to a boil, then reduce heat and simmer 30
minutes. Cool before removing from pan.
Serve warm or cold.
Per dolma: 21 cal; 1 g prot; 2 g carb; 1 g fat
The TVP Cookbook by Dorothy Bates/MM by DEEANNE
Servings: 36
Back to Vegetarian Recipes
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Dolmas Recipe from the Recipes 4U Cookbook
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