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  Added: Oct 09, 2007  •  Visited (554)  •  Print version Print this recipe (49)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Rice - Stuffed Vine Leaves
(Yalanci Dolma)
What You Need:
  • 1 jar (16 oz.) vine leaves
  • tablespoons olive oil
  • 1 cup chopped onion
  • 2/3 cup raw rice
  • 11/3 cups water
  • ˝ cup raisins
  • ˝ cup pine nuts
  • 1 tablespoon chopped parsley
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup chopped tomato
  • Juice of one lemon

  • How To Cook:
    1. Put olive oil, onion, rice, water, raisins, and pine nuts in a covered 1-quart casserole and cook in the microwave oven for 12 minutes, stirring occasionally. Unfold and rinse the vine leaves. Let soak in cool water for 10 minutes. Drain.

    2. Add the parsley, salt, pepper, tomato, and lemon juice to the cooked rice mixture.

    3. Form about 1 tablespoon of the rice mixture into a ball and place in the center of a leaf with the stem of the leaf at the top. Fold each side of the leaf over the filling. Starting at the bottom, roll the leaf up toward the stem.

    4. Line the bottom of a casserole with unfilled leaves. Then put in a layer of filled leaves, seam-side down. Cover with a layer of unfilled leaves, then another layer of filled leaves.

    5. Do this until all the filling is used up, finishing with a top layer of unfilled leaves. Cover the casserole and cook in the microwave oven about 12 to 15 minutes.

    6. This dish can be allowed to cool in the casserole and served cold as an appetizer. Or serve hot with Egg and Lemon Sauce.

    To Serve: 4 to 6
    This recipe is also available in:
    Cuisine » Middle East » Turkey
    Main Ingredient » Grains & Cereals » Rice
    Main Ingredient » Vegetables » Onion
    Main Ingredient » Vegetables » Tomatoes
    Dish » Appetizers

     





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