Elaine's dolmas
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Elaine's dolmas
Last updated 6/12/2012 12:51:54 AM. Recipe ID 13561. Report a problem with this recipe.
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      Title: Elaine's dolmas
 Categories: Vegetarian, Mcdougall, Main dish
      Yield: 48 Servings
     48    Grape leaves (about 1 jar)
    1/2 c  Long grain brown rice;cooked
      2 c  Onion; finely chopped
      2 tb Parsley; finely chopped
      2 tb Mint leaves; finely chopped
      2 ts Dill weed
    1/4 c  Pine nuts
    1/4 c  Currants
    1/4 ts Black pepper
      1 c  Tofu TVP (optional)
   Place grape leves briefly in a pan of warm water to separate them,
  then drain on paper towels. Combine all other ingredients. Place
  grape leaf vein side up, with the stem toward you. Put a mound of
  rice mixture in the middle of the leaf (about 1 rounded tsp to 1
  rounded tbsp, depending on the size of the leaf). Fold over sides and
  roll up leaf. Layer the rolled leaves in a large saucepan (3 quart)
  placing them side by side and close together. Press with a heavy heat
  proof plate that fits inside the pan. Add enough boiling water to
  cover leaves. Cover and simmer for 1 1/2 hours.
   Hints: Dolmas may be served warm or chilled. If warm, try serving
  them with lemon sauce. If cold, serve them with garbanzo puree or
  eggplant. Tabouli is also a good dish to serve at the same meal.
  Dolmas are easy to take to a potluck dinner and they also make a very
  special "company meal." Recipe for making tofu TVP follows. The use
  of the tofu in this recipe is entirely optional; they are delicious
  both ways.

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Recipe ID 13561 (Apr 03, 2005)

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