Vegetarian: Dolmades 05 by Recipe Cottage

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	Dolmades 05

		Stuffed Vine Leaves Yield: 4 Servings 12 grapevine leaves 1 c basmati rice 4 ts olive oil 2 strands of saffron or 1 ts turmeric sm packet pine nuts (100g) 1 onion (chopped) 4 garlic cloves (peeled and chopped) 1/2 c currants 4 c water plus enough water or stock to cover juice of one lemon Add rice and oil to a saucepan and place over low heat until all the oil has absorbed into the rice. Stir in saffron or turmeric then add chopped onion and garlic. Stir for two minutes. Stir through currants and pine nuts. Add four cups of water (or stock) and simmer until moisture has evaporated. Note: Keep heat low to prevent rice from burning. If rice is still nutty, add a little more liquid. Note: Do not stir again or rice will become mushy. Dip grape leaves in boiling water for about 30 seconds or until the leaves are limp and manageable. Lay out each leaf, place about a teaspoon of stuffing in the middle and wrap, folding the ends over neatly. Place them closely together in a dish and cover with chicken stock or water. Add lemon juice. Place a saucer on top to hold the stuffed grape leaves in place and bake for 20 minutes in a moderate oven (350deg.C). Serve hot or cold.Serves four.