MY OWN FAMOUS STUFFED GRAPE LEAVES
These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
Provided by Patti Moschonas
Categories Appetizers and Snacks Fruit
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
- Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
- Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g
STUFFED GRAPE LEAVES WITH RICE (DOLMADES)
Recipe I found in the Chicago Tribune that was adapted from Dean and Catherine Karayani's book "Regional Greek Cooking."
Provided by EmilyStrikesAgain
Categories Rice
Time 2h
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1/4 cup of the olive oil in a large skillet over medium-high heat; cook onions until soft, about 5 minutes. Add the rice; cook, stirring until rice begins to color. Cover; lower heat to low. Cook 5 minutes. Stir in the water, dill, pine nuts, salt and pepper, simmer 5 minutes. Let cool.
- Place a heaping teaspoon of the filling in the center of each grape leaf with the shiny surface down. Fold the sides of the leaf over the filling; roll up loosely (the rice will swell when cooked). Place rolls in layers in a Dutch oven.
- Sprinkle with lemon juice. Add remaining 1/4 cup of olive oil and 1 1/12 cups hot water. Place a heatproof plate over the rolls to prevent them from opening. Cover; simmer over low heat 1 hour. Let cool in the pan; refrigerate until ready to serve.
Nutrition Facts : Calories 196.7, Fat 11.4, SaturatedFat 1.6, Sodium 886.7, Carbohydrate 21.9, Fiber 0.8, Sugar 1.5, Protein 2.6
GRAPE LEAVES STUFFED WITH DILL-SCENTED RICE
Categories Herb Rice Appetizer Vegetarian Buffet Healthy Vegan Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes About 24
Number Of Ingredients 9
Steps:
- Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté until translucent, about 7 minutes. Stir in rice, lemon juice, parsley, dill and 1 cup hot water. Season with salt and pepper. Reduce heat.
- Cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes. Remove from heat.
- Cover bottom of heavy large wide saucepan with some grape leaves. Place 1 large grape leaf on work surface. Spoon scant 1/4 cup rice mixture in center at widest part of leaf. Fold bottom of leaf over. Fold sides in. Roll up. Place seam side down in pan. Repeat filling and rolling with remaining rice filling and grape leaves, stacking filled leaves atop one another in pan if necessary. Pour enough hot water over just to cover. Place heavy large heatproof plate over stuffed grape leaves. Cover.
- Simmer over medium-low heat until leaves are tender and rice is cooked through, about 1 hour. Using slotted spoon, transfer stuffed grape leaves to platter. Serve warm or cold with yogurt and lemon wedges.
GRAPE LEAVES STUFFED WITH RICE, DILL AND WALNUTS
Yield 55
Number Of Ingredients 14
Steps:
- Place grape leaves in large bowl. Cover with water. Let soak while preparing rice filling, separating leaves occasionally. Bring 4 cups water, rice and 1 teaspoon salt to boil in heavy medium saucepan over high heat. Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover; set aside. Heat 1/2 cup oil in heavy large pot over medium heat. Add onions and saute until beginning to turn golden, about 15 minutes. Add garlic; saute 1 minute. Remove from heat. Stir in parsley, walnuts, dill, pepper and remaining 1 teaspoon salt. Cool slightly. Mix in cheese, then rice. Cool completely. Preheat oven to 375F. Place 1 large grape leaf, vein side up, on work surface. Cut off stem. Patch or overlap with pieces of other leaves if necessary to form about 5- to 6-inch surface area. Spoon scant 1/4 cup rice filling in center of leaf. Fold bottom of leaf over filling. Fold in sides. Roll up to enclose filling in leaf. Arrange seam side down on baking sheet. Repeat with enough grape leaves to use up remaining rice filling. Line bottom of two 13x9x2-inch glass baking dishes with any remaining grape leaves. Divide stuffed grape leaves between prepared dishes, arranging seam side down in rows in single layer. Mix remaining 4 cups water, 1/2 cup oil and lemon juice in medium bowl to blend. Pour enough lemon-oil mixture over stuffed grape leaves in each dish to cover. Cover dishes with foil. Bake until lemon-oil mixture is absorbed and flavors blend, about 1 hour. Uncover; cool to room temperature. (Can be prepared 4 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.) Arrange stuffed grape leaves on platter. Garnish with lemon wedges.
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- Heat the olive oil in a pot over medium heat, add the onions with 1/4 tsp of salt, and cook for 10 minutes to soften. Add the walnuts, dill, lemon zest, saffron, and stir it in. Bump the heat up to medium high, and add the beef with 1/4 tsp salt. Cook the beef for 5-8 minutes until fully browned and cooked through. Add the chopped parsley, rice + water, and another 1/4 tsp of salt. Cover the pot with a lid and cook for about 20 minutes until the water has been absorbed. The rice should be al dente but not completely cooked. Remove the pot from the heat.
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