Dolmades Yialandzi (Stuffed Grapevine Leaves)


Posted by Vegipes

Dolmades Yialandzi (Stuffed Grapevine Leaves)
Yields 60
Greek Stuffed Grape Leaves.
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Prep Time
30 min
Cook Time
1 hr 30 min
Prep Time
30 min
Cook Time
1 hr 30 min
37 calories
3 g
0 g
3 g
0 g
0 g
15 g
3 g
0 g
0 g
2 g
Nutrition Facts
Serving Size
15g
Yields
60
Amount Per Serving
Calories 37
Calories from Fat 24
% Daily Value *
Total Fat 3g
4%
Saturated Fat 0g
2%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 3mg
0%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
1%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
3%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Ingredients
  1. 3/4 c Olive oil
  2. 1/2 sm Onion; chopped
  3. 8 Scallions; chopped fine
  4. 2 lg Garlic cloves; chopped
  5. 1 c Raw long-grain rice
  6. 1 bn Fresh dill; chopped
  7. 1/2 bn Fresh parsley; chopped
  8. 1 1/2 Lemons (or more), juice only
  9. Salt & freshly ground pepper
  10. 1 c Hot water
  11. 1 lb Jar grapevine leaves
Instructions
  1. Heat the 1/2 cup oil in a skillet. Add the onion and
  2. scallions and saute for about 5 minutes, until soft and
  3. transparent. Add the garlic and cook for a few minutes,
  4. then add the rice, dill, parsley, lemon juice, salt,
  5. pepper, and remaining 1/4 cup olive oil. Stir well, then
  6. add the hot water. Cover and simmer about 5 minutes.
  7. Remove from the heat and cool.
  8. Meanwhile, carefully remove the grapevine leaves from the
  9. jar, leaving the brine in the jar. Wash grapevine leaves
  10. thoroughly and drain, then with a sharp knife cut the
  11. heavy stems from the leaves. (If using fresh grapevine
  12. leaves use the same procedure, parboiling leaves for 5
  13. minutes when not tender, then drain.)
  14. Line an enameled pan with a few heavy grapevine leaves and
  15. set aside. To stuff a grapevine leaf, put it on your
  16. working surface rough side up and stem end near you, and
  17. place a teaspoonful of the rice mixture near the stem end.
  18. Using both hands, fold the part of the leaf near you up
  19. and over the filling. Then fold the right side of the leaf
  20. over the filling, then the left side, and roll tightly and
  21. back away from you and toward the pointed end of leaf.
  22. Place the \'dolma\', seam side down, in the prepared pan.
  23. Continue stuffing grapevine leaves until the mixture has
  24. been used. (If any grapevine leaves remain, replace in the
  25. reserved brine for future use.)
  26. Place an inverted plate on the dolmades, then add enough
  27. water to cover the dolmades (about 1 to 1-1/2 cups). Bring
  28. to a boil, then cover the pan, lower the heat, and simmer
  29. as slowly as possible for 1-1/4 hours, then taste one to
  30. see if the rice is tender, and continue cooking slowly if
  31. necessary. Cool, then chill. Serve cold, as an appetizer
  32. or as an entree.
Note
  1. An important variation, particularly in Macedonia
  2. and Thrace add a few tablespoons of raisins and pine nuts
  3. to the filling when adding the rice. Also, you may vary
  4. the size of dolmades as you wish by adding 1-1/2 teaspoons
  5. of the filling. However, be consistent to allow them to
  6. cook at the same rate. They may be stored in the
  7. refrigerator for a week or so.
beta
calories
37
fat
3g
protein
0g
carbs
3g
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