Dolmathes
Ingredients
1 cup olive oil, divided
1 1/2 pounds onions, chopped
1 3/4 cups uncooked white rice
2 lemons, juiced
2 tablespoons chopped fresh dill
1/2 cup chopped fresh parsley
2 tablespoons pine nuts
1 (8 ounce) jar grape leaves, drained and rinsed
1 1/2 pounds onions, chopped
1 3/4 cups uncooked white rice
2 lemons, juiced
2 tablespoons chopped fresh dill
1/2 cup chopped fresh parsley
2 tablespoons pine nuts
1 (8 ounce) jar grape leaves, drained and rinsed
Methods/steps
Preheat oven to 375 degrees F (190 degrees C)
Heat 2 tablespoons oil in a large saucepan over medium heat
Saute onions until tender
Stir in rice and brown slightly
Add 3 1/2 cups water, and half of the lemon juice
Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender
Stir in dill, parsley and pine nuts
Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center
Fold in the sides and roll tightly
Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas
Cover with aluminum foil and bake in preheated oven for 45 minutes
Heat 2 tablespoons oil in a large saucepan over medium heat
Saute onions until tender
Stir in rice and brown slightly
Add 3 1/2 cups water, and half of the lemon juice
Reduce heat, cover and simmer for 20 minutes, or until all liquid is absorbed and rice is tender
Stir in dill, parsley and pine nuts
Remove stems from grape leaves and place 1 tablespoon of rice mixture in the center
Fold in the sides and roll tightly
Place, folded side down, in a baking dish and cover with remaining olive oil, lemon juice and enough water to cover 1/2 of the dolmathas
Cover with aluminum foil and bake in preheated oven for 45 minutes
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