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Stuffed Grape Leaves
Yield: 60 stuffed grape leaves
3/4 c olive oil
1/2 small onion, chopped
8 scallions, chopped fine
2 lg. garlic cloves, chopped
1 c raw long-grain rice
1 bunch fresh dill, chopped
1/2 bunch fresh parsley,chopped
1 1/2 lemons (or more) Juice Only
salt and freshly ground pepper
1 c hot water
1 lb jar grape Leaves
Heat the 1/2 cup oil in a skillet. Add the onion and scallions
and saute for about 5 minutes, until onion is soft and transparent.
Add the garlic and cook for a few minutes, then add the rice, dill,
parsley, lemon juice, salt, pepper, and remaining 1/4 cup of olive
oil. Stir well, then add the hot water. Cover and simmer for
about 5 minutes. Remove from heat and cool.
Meanwhile, carefully remove the grape leaves from the jar, leaving
the brine in the jar. Wash grape leaves thoroughly and drain.
Then with a sharp knife, cut the heavy stems from the leaves. (If
using fresh grape leaves use the same procedure, parboiling leaves
for 5 minutes when not tender, then drain.) Line an enameld pan
wit ha few heavy grape leaves and set aside.
To stuff a grape leaf, put it on your working surface rough side
up and stem end near you, and place a teaspoonful of the rice
mixture near the stem end. Using both hands, fold the part of the
leaf near you up and over the filling. Then fold the right side
of the leaf over the filling, then the left side, and roll tightly
and back away from you and toward the pointed end of leaf. Place
the filled leaf, seam side down, in the prepared pan. Continue
stuffing grape leaves until the mixture has been used. (If any
grape leaves remain, put them back in the jar w/ the brine, to be
used another time). Place an inverted plate on the stuffed grape
leaves, then add enough water to cover them (about 1 to 1 1/2 cups).
Bring to a boil, then cover the pan, lower the heat, and simmer as
slowly as possible for 1 to 1 1/4 hours, then taste one to see if
the rice is tender, and continue cooking slowly if necessary. Cool,
then chill. serve cold, as an appetizer or as an entree.
NOTE: Raisin and/or pine nuts can be added to the filling, prior
to stuffing the leaves.
NOTE: The cooked stuffed grape leaves will stay usable in the
refrigerator for 7-10 days.
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Dolmades 11