Saturday, August 14, 2010
Dolma's (Stuffed Grape Leafs)
I LOVE Dolma's. My first time trying them was at a Greek Restaurant at Pike's Place in Seattle. My cousin/good friend/skinny-food lover/foodie, Jenny, introduced them to me. I have them at the Greek restaurant in Orem every time we eat there.
These are SOOOOO good! WAY better than the restaurants!! WAY!
2 C minced white onion
1/4 C Olive Oil (I used way less around 2 TBS and it was fine)
1 tsp Vegan Chick'n boulion
1/2 tsp Celtic sea salt
2/3 C Basmati or white rice
2 MED SIZED lemons for juice
1/2 C Chopped fresh parsley, ONLY FRESH
1/2 C Chopped FRESH dill, ONLY FRESH (I didn't have enough fresh, so I used big pinch of dried.)
8 OUNCE jar grape leaves
salt and pepper to taste
1 heavy plate that fits into the boiling pot
Sweat onion over very low heat in pan with 1 Teaspoon of salt until translucent. 5-10 mins.
Increase heat to med-low, add rice, little over half the olive oil, and lemon juice from one lemon. Saute for 2 minutes.
Now add your fresh dill, fresh parsley, and pepper and saute for 4 minutes.
Set aside to cool.
Packaged grape leaves--
drain them, pull them out of the jar (be carefully forceful) and then soak them in some cold water for about 5 mins.
Now, separate them and cut off their little stems. Discard.
Any leaves that are badly damaged or really small, save, you can use them I the cooking process still! You can cut really BIG ones in half if desired.
Place the grape leave shiny side down.
Add about a teaspoon on filling (the amount really depends on the leave's size) then fold up, right side, left side and roll TIGHTLY!!
Steaming or cooking them:
Line the bottom of your boiling pan with your left over dill and parsley stems and left over leaves. Arrange the stuffed leaves in layers.
Cover them in remaining Olive oil
Place the heavy plate on top to weight them down.
Cover them with BOILING water to a little above the level of the plate.
Bring to a boil, reduce heat, and simmer for as long as it takes the rice to cook.
Check inside one in 45 mins, if not done, continue to check every 5-10 minutes.
Once the rice inside is done, remove plate, top off with the juice from one lemon and let them cool while still in the pot.
Dip with Tzatziki sauce if desired.