From Oranges Blues
Revision as of 19:39, 22 November 2018 by Pat Moss
- 2 tbsp. olive oil
- 2 onions, minced
- 2 cloves garlic, finely minced
- 1 cup fresh mushrooms, finely chopped
- 1 1/2 cups uncooked long-grain white rice
- 3 tbsp. tomato paste
- 2 tbsp. pine nuts
- 1/2 tsp. ground cinnamon
- 3 tbsp. fresh chopped mint leaves
- 1 tbsp. dried dill weed
- 1 tsp. ground cloves
- 1 8-oz jar grape leaves
- 1/2 cup chopped and sauteed zucchini
- 1/2 chopped tomatoes
- In a saucepan, heat the oil over medium heat and add onions & garlic.
- Sweat the onions & garlic until tender, then add the mushrooms and saute until browned.
- Add the rice and enough hot water to cover.
- Cover the saucepan and simmer over low heat until the rice is half cooked, about 15 minutes.
- While the rice is cooking, carefully remove the grape leaves from the jar without ripping them.
- Drain the liquid and rinse the leaves in warm water and set in a colander to drain.
- Trim off any stems.
- When the rice is ready, stir in all the other ingredients and mix well.
- Allow the mixture to cool enough so that it can be handled with bare hands.
- Take one grape leaf and place it smooth side down, veiny sides up.
- Place about 1 teaspoon or 1 tablespoon (depending on how big the leaf is) of rice mix at the bottom of the leaf.
- Fold the sides and then roll the leaf from bottom to top.
- Repeat with the remaining ingredients.
- Place a steaming rack in a large pot and arrange the dolmas on the steamer. It is OK to stack them.
- Place enough water at the bottom of the pot to almost reach the bottom layer of dolmas.
- Cover and simmer over low heat for 35 to 45 minutes, or until rice is totally cooked.
- Remove and place on a serving plate.
- Drizzle with olive oil, and if desired, fresh lemon juice