Dolmades Stuffed Grape Leaves

Serving Size : 20
Ingredients

for prepare Dolmades Stuffed Grape Leaves

:

Amount	Measure	Ingredient - Preparation Method
20	large	Grape leaves from a jar - (available in some
supermarkets and most specialty shops dolmades stuffed grape leaves
1/4	cup	Olive oil - plus
2	tablespoons	Olive oil
1	cup	Finely-chopped onion
2		Garlic cloves - finely chopped
1		Cinnamon stick
1/2	cup	Long-grain rice
3	tablespoons	Currants
3	tablespoons	Toasted pine nuts
1/2	cup	Chopped fresh mint
Salt to taste Freshly-ground black pepper to taste dolmades stuffed grape leaves
1 3/4	cups	Chicken stock
1	tablespoon	Fresh lemon juice

Rinse each of the grape leaves well, snip off the stems and pat dry. Set aside, stacked on a plate and covered with plastic wrap. In a skillet heat 2 tablespoons of the olive oil over moderate heat and cook the onion until soft. Add the garlic and cook for another minute. Add the cinnamon stick and the rice, stirring to coat and combine. Stir in the currants, pine nuts, mint, salt, pepper and 1/2 cup of the chicken stock. Bring to a simmer and cook until all of the liquid is evaporated, stirring occasionally. Remove the skillet from the heat, remove the cinnamon stick and discard. Allow to cool completely. Place a grape leaf smooth-side down with the stem end toward you on the work surface. Place a tablespoon of the cooled rice filling near the stem end and fold in the sides of the leaf over the filling. Beginning with the stem end roll up the leaf, not too tightly because the rice will continue to absorb liquid and expand in the next cooking step. Repeat process for remaining grape leaves. Transfer the dolmades to a skillet just large enough to contain all of the dolmades in a single layer. In a bowl combine the remaining chicken stock and olive oil with the lemon juice. Pour the liquid over the dolmades, adding additional water if necessary to just barely cover with liquid. Bring the liquid to a simmer and cook, covered, until tender when pierced with fork, about 30 minutes. Remove skillet from heat, uncover and allow to cool. Serve warm, at room temperature or cool. This recipe yields 20 dolmades. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8901) Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net 02-16-1999

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