ELAINE’S DOLMAS

20.09.2008 | Author: Cook | Posted in Brown rice
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ELAINE’S DOLMAS


Servings: 48
Ingredients: 

  • 48    Grape leaves (about 1 jar)
    • 

  • 1/2 c  Long grain brown rice;cooked
    • 

  • 2 c  Onion; finely chopped
    • 

  • 2 tb Parsley; finely chopped
    • 

  • 2 tb Mint leaves; finely chopped
    • 

  • 2 ts Dill weed
    • 

  • 1/4 c  Pine nuts
    • 

  • 1/4 c  Currants
    • 

  • 1/4 ts Black pepper
    • 

  • 1 c  Tofu TVP (optional)
    •

Place grape leves briefly in a pan of warm water to separate them, then
drain on paper towels. Combine all other ingredients. Place grape leaf vein
side up, with the stem toward you. Put a mound of rice mixture in the
middle of the leaf (about 1 rounded tsp to 1 rounded tbsp, depending on the
size of the leaf). Fold over sides and roll up leaf. Layer the rolled
leaves in a large saucepan (3 quart) placing them side by side and close
together. Press with a heavy heat proof plate that fits inside the pan. Add
enough boiling water to cover leaves. Cover and simmer for 1 1/2 hours.

Hints: Dolmas may be served warm or chilled. If warm, try serving them
with lemon sauce. If cold, serve them with garbanzo puree or eggplant.
Tabouli is also a good dish to serve at the same meal. Dolmas are easy to
take to a potluck dinner and they also make a very special ‘company meal.’
Recipe for making tofu TVP follows. The use of the tofu in this recipe is
entirely optional; they are delicious both ways.

Source: McDougall Health Supporting Cookbook Vol 1/MM by DEEANNE
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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