Dolmades

Time: 2 hours

It is fall, and that means fall food. I made these delicious dolmades to accompany moussaka. A great greek dish that is comforting and makes you want to dance. Get up and dance!

Music Selection: Hosapiko

Ingredients:

8 oz jar grape vine leaves in brine

2/3 cup arborio rice

1 1/3 cup water

½ cup olive oil

1 small onion, diced

2 cloves garlic, minced

1/3 cup currants

3 scallions, finely diced

1 Tbsp fresh mint, chopped

1 Tbsp fresh dill, chopped

1 Tbsp fresh parsley, minced

1 Tbsp fresh lemon juice

Salt/pepper

Directions:

In large pot, combine rice, with a tsp salt and 1 1/3 water. Bring to boil, turn to simmer, cover and cook for 20 minutes. Remove from heat and let cool.

In microwaveable bowl, add onions, garlic and olive oil. Microwave for 1 minute 30 seconds, until onions are soft (or fry in pan with 2 Tbsp oil).

In large bowl, mix cooled rice, olive oil, onions, garlic, currants, scallions, mint, dill and parsley. Mix well.

Unwrap a grape leaf, place a tsp – Tbsp of rice in middle. Tuck in the bottom and side leaves and roll to top leaf. Place in a casserole dish that is lined on the bottom with grape leaves. Do this for remaining leaves until all rice is used. Cover the rolls with grape leaves.

Mix enough water with the lemon juice and cover the rolls with water, plus a ½ inch water above rolls. Place in 350 degree oven and bake, covered for 1 hour. Remove from casserole and enjoy with moussaka.

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