Side Pannel
Yalantzi Dolmathes
Yalantzi Dolmathes
- Recipe Submitted by ADMIN on 09/26/2007
Category: Greek, Appetizers, Vegetarian
Ingredients List
- 6 tb Olive oil
- 1 c Onion, finely chopped
- 1/3 c Long grain rice
- 3/4 c Water
- 1/2 ts Salt
- Black pepper, freshly ground
- 2 tb Pine nuts
- 2 tb Dried currants
- 40 Grape leaves, preserved
- 2 tb Cold water
- Lemon wedges
Directions
In a heavy 10" to 12" skillet, heat 3 tablespoons of
the olive oil over a moderate heat until a light haze
forms above it. Add the onions & cook for 5 minutes,
stirring frequently, until they are soft & transparent
but not brown. Add the rice & stir constantly for 2
to 3 minutes, or until the grains are coated with oil.
Do not let them brown. Pour in the water, add the salt
& a few grindings of pepper & bring to a boil over
high heat. Reduce the heat to low, cover tightly, &
simmer for about 15 minutes, or until the rice is
tender & has absorbed all the liquid. In a small
skillet, heat 1 tablespoon of the remaining olive oil
& in it cook the pine nuts until they are a delicate
brown. Add them to the rice, then stir in the
currants. In a large pot, bring 2 quarts of water to a
boil over high heat. Drop in the grape leaves and
immediately turn off the heat. Let the leaves soak
for 1 minute, then drain them in a sieve and plunge
them into a bowl or pan of cold water to cool them
quickly. Gently separate the leaves and spread them,
dull sides up, on paper towels to drain.
Layer the bottom of a heavy 2 to 3 quart casserole
with 10 of the leaves. Stuff each of the remaining 30
leaves with about 1 tablespoon of the rice mixture.
Stack the stuffed leaves, side by side and seam sides
down, in layers in the casserole and sprinkle them
with the remaining 2 tablespoons of oil and the cold
water. Place the casserole over high heat for 3
minutes, reduce the heat to low and simmer, tightly
covered, for 50 minutes. Then uncover and cool to
room temperature. To serve, arrange the stuffed grape
leaves attractively on a platter or individual plates
and garnish with lemon wedges.
the olive oil over a moderate heat until a light haze
forms above it. Add the onions & cook for 5 minutes,
stirring frequently, until they are soft & transparent
but not brown. Add the rice & stir constantly for 2
to 3 minutes, or until the grains are coated with oil.
Do not let them brown. Pour in the water, add the salt
& a few grindings of pepper & bring to a boil over
high heat. Reduce the heat to low, cover tightly, &
simmer for about 15 minutes, or until the rice is
tender & has absorbed all the liquid. In a small
skillet, heat 1 tablespoon of the remaining olive oil
& in it cook the pine nuts until they are a delicate
brown. Add them to the rice, then stir in the
currants. In a large pot, bring 2 quarts of water to a
boil over high heat. Drop in the grape leaves and
immediately turn off the heat. Let the leaves soak
for 1 minute, then drain them in a sieve and plunge
them into a bowl or pan of cold water to cool them
quickly. Gently separate the leaves and spread them,
dull sides up, on paper towels to drain.
Layer the bottom of a heavy 2 to 3 quart casserole
with 10 of the leaves. Stuff each of the remaining 30
leaves with about 1 tablespoon of the rice mixture.
Stack the stuffed leaves, side by side and seam sides
down, in layers in the casserole and sprinkle them
with the remaining 2 tablespoons of oil and the cold
water. Place the casserole over high heat for 3
minutes, reduce the heat to low and simmer, tightly
covered, for 50 minutes. Then uncover and cool to
room temperature. To serve, arrange the stuffed grape
leaves attractively on a platter or individual plates
and garnish with lemon wedges.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
