A bit fiddly to make, these dolmades are such a reward to serve and eat. Their summery cinnamon, mint and lemon flavours make you forget all the rolling and tucking.
- Portion size 32 servings
- Credits : Canadian Living Magazine: August 2006
Ingredients
Method
In skillet, heat half of the oil over medium heat; fry green onions, garlic and onion, stirring occasionally, until softened, about 5 minutes. Stir in rice, currants, nuts, lemon juice, salt and cinnamon; pour in boiling water and bring to boil. Cover and reduce heat to low; simmer to soften rice slightly, about 10 minutes. Stir in dill and mint; let cool.Meanwhile, drain and separate grape leaves. Immerse 32 of the larger most intact leaves in large bowl of boiling water for 10 minutes. Drain and chill in cold water; drain and pat dry.
Place each leaf, shiny side down, on work surface. Spoon 1 tbsp (15 mL) of the rice mixture in centre near stem end of each; fold over sides and roll up neatly. Place, leaf-tip side down, in clean skillet.
Drizzle with remaining oil; add enough water to come two-thirds up sides of rolls. Cover with a few of the remaining leaves.
Cover pan and bring to boil; reduce heat and simmer gently until rice is tender and most of the water is absorbed, about 35 minutes. Uncover and let cool. (Make-ahead: Refrigerate in airtight container for up to 2 days.)
Nutritional facts Per piece: about
- Sodium 151 mg
- Protein 1 g
- Calories 44.0
- Total fat 3 g
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 5 g
%RDI
- Iron 2.0
- Folate 2.0
- Calcium 1.0
- Vitamin C 2.0
