- Dolmades (Stuffed Grape Leaves)

DOLMADES
(Stuffed Grape Leaves)

¼ c olive oil
2 large onions, diced
2 celery stocks, finely diced
1 c long grain rice
½ c chopped fresh dill
3 T chopped fresh parsley
3 T chopped mint
½ c lemon juice
salt
pepper

16 oz jar of grape leaves
Juice of 1 lemon
¼ c olive oil
Lemon wedges

Heat ¼ c of the oil in large saucepan. Add onions and celery. Sauté until transparent. Stir in the rice and herbs. Add 3 c water which should cover the mixture. Season with salt and pepper and bring to a boil. Lower the heat and let simmer until the rice is partially cooked, about 10 minutes. Remove from heat and add the lemon juice. Taste and adjust the seasoning. Let cool. Pick out 8-10 grape leaves and line the bottom of a large Dutch oven (they will protect the Dolmades from burning). If the grape leaves have any stems, cut them off and discard them. Place a small amount (original recipe says 1 tsp but I used a bit more) of the mixture in the centre of the stem. Fold the bottom of the leaf over, then fold the sides in and roll up, placing stems down.

Layer the dolmades not on the grape leaves that line the bottom of the pot. Pour the remaining lemon juice and ¼ c olive oil over the Dolmades. Simmer over medium low heat for about 30 minutes (DO NOT BOIL). Remove from heat and let cool for about 20 minutes before removing them.

Serve with lemon wedges.