Dolmas

 
                                   DOLMAS
 
 Recipe By     : 
 Serving Size  : 36   Preparation Time :0:00
 Categories    : Vegetarian                       Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       lb           Grape leaves (1 jar)
    1       c            Onion -- finely chopped
    1                    Garlic clove -- minced
    2       tb           Olive oil
    1       c            TVP® granules or flakes mixed
                         -with:
      7/8   c             -- water, hot
    1       c            Rice, brown -- cooked
      1/4   c            Parsley, fresh -- minced
    1       t            Salt
      1/2   ts           Cinnamon
      1/4   ts           Black pepper
    1       t            Honey or substitute
    2       tb           Lemon juice
 
    Saute the onion and garlic in the olive oil until
   tender.
   
    Combine the remaining ingredients.
   
    Place about 2 tsp stuffing in the center of each
   leaf, on the vein side. Fold up bottom of leaf, fold
   sides in and roll toward tip into a firm roll. Brush
   the bottom of a deep heavy-bottomed pan with oil, add
   slices of lemon, then place a layer of rolles folded
   side down. Place the next layer of rolls carefully on
   top. Place a pan or dinner plate on top of the rolls
   and weight it down with some heavy canned goods. This
   prevents rolls opening up. Add 2 cups hot vegetable
   stock. Cover, bring to a boil, then reduce heat and
   simmer 30 minutes. Cool before removing from pan.
    Serve warm or cold.
   
    Per dolma: 21 cal; 1 g prot; 2 g carb; 1 g fat
   
    The TVP® Cookbook by Dorothy Bates/MM by DEEANNE
  
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 
 
 TVP is a registered trademark of Archer-Daniels-Midland Company.