SP_Stepf's Stuffed Grape Leaves (Dolmas)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 71.7
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 242.4 mg
- Total Carbs: 10.1 g
- Dietary Fiber: 1.0 g
- Protein: 1.2 g
View full nutritional breakdown of SP_Stepf's Stuffed Grape Leaves (Dolmas) calories by ingredient
Introduction
Filled with sweet and savory rice, these grape leaves are addictive and fairly east to make. Filled with sweet and savory rice, these grape leaves are addictive and fairly east to make.Number of Servings: 12
Ingredients
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12 fresh grape leaves, blanched in water with 3 T vinegar, drained and dried
(or 12 canned grape leaves, soaked in cold water for 30 minutes, drained and dried)
1 c wild rice
1 large white onion, chopped
3 cloves garlic, chopped
1 T ground allspice (or 1.5 t cumin)
1/2 t cinnamon
1/4 c fresh parsley, chopped
juice and zest of three lemons
3 c vegetables broth
1 c water
1/3 c raisins or currants
1/8 c pine nuts
1/8 c olive oil
salt and pepper to taste
Directions
Heat olive oil over medium heat in deep skillet. Add onion and garlic. Cook until lightly browned, about 5 minutes.
Add allspice and rice and cook another 2 minutes. Add 2 cups of broth and the raisins. Reduce heat to medium low and cover. Simmer until rice is cooked (about 20 minutes), stirring occasionally. Add water as needed during cooking.
Meanwhile, toast pine nuts in a small skillet until lightly browned. Cool slightly and roughly chop.
When rice is cooked, add juice from 2 lemons and all the lemon zest. Add pine nuts, parsley and stir well. Allow to cool slightly, and then scoop about 1 1/2 T into each grape leaf.
To roll: Place leaves vein side down on a plate or cutting board. Place rice on wide end, then roll that end toward top (just one roll). Fold in sides and roll to tip. Place seam side down on a plate.
Continue until all are rolled. Remove any remaining rice from pan (eat it later!) and gently place rolls seam side down in pan. Cover with remaining cup of broth, plus a 1/2 cup of water. Simmer 30 minutes over very low heat. Allow to cool. Serve at room temperature or cold.
Makes 12 stuffed leaves.
Number of Servings: 12
Recipe submitted by SparkPeople user SP_STEPF.
Add allspice and rice and cook another 2 minutes. Add 2 cups of broth and the raisins. Reduce heat to medium low and cover. Simmer until rice is cooked (about 20 minutes), stirring occasionally. Add water as needed during cooking.
Meanwhile, toast pine nuts in a small skillet until lightly browned. Cool slightly and roughly chop.
When rice is cooked, add juice from 2 lemons and all the lemon zest. Add pine nuts, parsley and stir well. Allow to cool slightly, and then scoop about 1 1/2 T into each grape leaf.
To roll: Place leaves vein side down on a plate or cutting board. Place rice on wide end, then roll that end toward top (just one roll). Fold in sides and roll to tip. Place seam side down on a plate.
Continue until all are rolled. Remove any remaining rice from pan (eat it later!) and gently place rolls seam side down in pan. Cover with remaining cup of broth, plus a 1/2 cup of water. Simmer 30 minutes over very low heat. Allow to cool. Serve at room temperature or cold.
Makes 12 stuffed leaves.
Number of Servings: 12
Recipe submitted by SparkPeople user SP_STEPF.
Member Ratings For This Recipe
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