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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 175.8
  • Total Fat: 7.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 153.8 mg
  • Total Carbs: 25.7 g
  • Dietary Fiber: 5.5 g
  • Protein: 4.2 g

View full nutritional breakdown of Pilaf Dolmatia (Rice & Grape Leaf Casserole) calories by ingredient
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Pilaf Dolmatia (Rice & Grape Leaf Casserole)

Submitted by: JVANAM

Introduction

I love SP_Steph's Dolmas. Why she has it tagged as a fish dish gots me stumped.

This is another of those American Greek version dishes from St. Sophia's Greek Orthodox Church Festival. And what makes it so simple to make is no wrapping of the grape leaves. YES!!!
I love SP_Steph's Dolmas. Why she has it tagged as a fish dish gots me stumped.

This is another of those American Greek version dishes from St. Sophia's Greek Orthodox Church Festival. And what makes it so simple to make is no wrapping of the grape leaves. YES!!!

Number of Servings: 8

Ingredients

    3 1/2 cups water
    2 cups brown rice
    One 10 oz. jar Grape Leaves
    1/2 cup raisins (dried currants make a great alternative)
    1/4 cup lightly toasted pine nuts
    1/4 cup finely chopped long leaf parsley
    3 Tbsp finely chopped onion
    1 Tbsp fresh lemon juice
    1/2 tsp salt
    1/4 tsp ground coriander
    1/4 tsp black pepper
    2 Tbsp EVOO

Directions

1) In a large saucepan bring water to a boil over high heat. Stir in the rice.

2) When water returns to a boil, immediately reduce heat and simmer, covered, for 10 minutes. Remove the pan from the heat and set aside, covered.

3) Preheat the oven to 350 degrees F.

4) Rinse and drain the grape leaves. It is best to drain the leaves on a few layers of paper towels. Also try to lay the leaves out as flat as possible & not touching.

5) Spray the bottom & sides of a 2 Qt. oven proof casserole dish with a light mist of EVOO. Just to coat. Place some of the grape leaves on the bottom of the casserole, allowing them to overlap the sides of the dish.

6) Uncover the resting rice and mix in the remaining ingredients except the oil. When thoroughly mix the mixture will still be wet. That's OK.

7) Pour a third to a half of the rice mixture, including the liquid, into the casserole. Do not pack it down. You want the dish to be more fluffy than flat. Top with a second layer of grape leaves and mist on a light film of EVOO. *PICKY EATER ALERT below*

8) Cover the leaves gently with the remaining wet rice mixture, lasagna style. Remember, more fluffy than flat. Gently overlap the final layer of grape leaves. You may (should) need to add a few more leaves to the top to completely cover the contents. Again spray the leaves with EVOO, however this time mist on a slightly thicker film to avoid burning the top layer while it bakes.

9) Bake the casserole, covered, for 30 minutes. When baked through, & most of the liquid has evaporated, let the dish rest for 5 minutes (or so) before serving.

10) When serving cut straight down, with a sharp Chef's knife that you have dipped in cold water between each slice.

Just as with lasagna getting the first piece out can be irksome.

***PICKY EATER ALERT=== For those of us with picky eaters, the aroma of grape leaves is a turnoff to kids. So what I do is to make a little extra rice mixture (or more truthfully scrimp on the casserole). I then chifinod a few of the grape leaves, mix them into the picky eater's dish, & bake it in their own casserole dish. Side by side in the oven. This rendition will be a bit dryer and more toasted than the original. Sur-r-r-PRISE.===***

Individual serving size is cup

Number of Servings: 8

Recipe submitted by SparkPeople user JVANAM.






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