Greek: Dolmades (Stuffed Grape Leaves)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes about 16 dolmades)

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cups water
• 1 tablespoon chicken base
• 1 cup rice
• 1 lb jar of brined grape vine leaves, drained and rinsed
• 1 cup olive oil
• juice of 1 lemon
• 2 tablespoons dill, chopped
• ½ cup parsley, chopped
• salt and pepper to taste
• Spray olive oil

Procedure:

1. Saute onion in olive oil until soft
2. Add water and chicken base, stir until dissolved
3. Transfer broth to rice cooker, add the rice; cook per manufacturer’s instructions
4. Simmer vine leaves in boiling water for about 30 minutes; rinse under cold water and drain
5. Transfer cooked rice to a mixing bowl when done
6. Make the filling: Season the rice with half of the olive oil, half of the lemon juice, dill, parsley, salt, and pepper; mix gently
7. Prep a 9x13 inch baking dish: Spray olive oil to coat bottom, layer bottom with vine leaves (use small and broken pieces)
8. Stuff the vine leaves: Place one leaf (shiny side down) on a flat surface, remove stem; add 2 tablespoons of the filling at the bottom end (near stem); fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center, then roll up tightly (tip: choose only large leaves without holes)
9. Place the stuffed vine leaves (fold side down) on the bottom of a baking dish
10. Drizzle the stuffed vine leaves with the rest of the olive oil and lemon juice
11. Preheat oven to 375°; bake uncovered for about 15 minutes; let cool before serving
12. Optional: serve with tzatziki (cucumber yogurt sauce)