Dolmas

Dolmas

• 8 ounces 1 jar grape leaves, (about 40-45 leaves)


• 1/2 cup olive oil


• 2 cups rice, white or brown


• 1 small red onion finely chopped


• 2 tsp dill weed


• 1 TB lemon zest


• salt to taste


• 1/2 cup pine nuts, finely chopped


• 1 tsp lemon juice


• 1/2 cup feta cheese

prep:

1. Start by draining grape leaves and placing them in a large heat proof bowl and add just enough boiling water to cover all leaves let sit for 20 min then drain again and rinse with cold water.


2. Cook 2 cups of rice in rice maker


3. Heat 1/4 cup olive oil in a medium skillet. add onions and cook until tender about 5 min


4. Remove from heat. Add the rice, dill, lemon zest, and pine nuts to mixture mixing thoroughly


5. Make sure all of rice is coated with oil


6. Add feta cheese

Assembling the Dolmas:

1. Spread out one of the grape leaves in front of you, vein side up make sure stem is cut of and that end is facing you.


2. Place about 2 tsp if rice mixture in center of leaf


3. Fold stem end over filling, bring sides of the leaf toward the center, roll tightly forming a cylinder.


4. Repeat until rice mixture is gone

vinaigrette:

1/4 cup extra-virgin olive oil

2 TB red wine vinegar

1 medium tomato, seeded, diced

1/3 cup chopped, pitted, kalamata olives

salt and pepper



Whisk together all ingredients



Moderated by Mikaela Stoner from recipe from greatpartyrecipies.com