Stuffed Grape Leaves (Greek Dolma)
- 2 cups uncooked long-grain white rice
- 2 quarts chicken or vegetable broth
- 1 large onion, chopped
- 2 cloves garlic, minced
- 3 Tablespoons raw pine nuts
- ½ cup fresh dill or mint leaves (chopped)
- ¾ cup fresh squeezed and strained lemon juice (divided)
- 1 (16oz) jar grape leaves, drained and rinsed in a colander to remove brine
- 1 cup Spice Horizon Kalamata Olive Oil or Extra Virgin Olive Oil
- With a sharp knife or scissors, remove any stems from the grape leaves. After rinsing grape leaves, spread leaves on paper towels to remove some of the moisture.
- In a large saucepan over medium-high heat, sauté the rice, onion, dill, garlic and dill or mint for about 5 minutes or until the onions are translucent. Pour in 1 quart of the broth, reducing the heat to low and simmer for an additional 10–15 minutes. Stir in ½ of the lemon juice and remove from heat. Add pine nuts to rice mixture prior to stuffing leaves. Salt and pepper to taste.
- Take one grape leaf (shiny side down), and place 1 tsp of the rice mixture at the stem end of the leaf, folding both sides of the leaf towards the center. Roll up tightly from bottom of the leaf to the top, and place in a 4-quart pot. Repeat this process with all of the leaves and tightly pack the rolled leaves into the pot. Pour over the remaining lemon juice and all of the olive oil.
- Pour the remaining broth over the packed grape leaves. Cover and simmer on lowest heat for about 1 hour. Avoid boiling as this could result in the leaves breaking open during cooking. Remove from heat and remove lid. Let cool and carefully transfer stuffed grape leaves to a serving dish and garnish with slices of lemon and sprigs of fresh dill.
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