Yalantzi dolmathes

 
                             YALANTZI DOLMATHES
 
 Recipe By     : 
 Serving Size  : 30   Preparation Time :0:00
 Categories    : Appetizers                       Greek
                 Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6       tb           Olive oil
    1       c            Onion, finely chopped
      1/3   c            Long grain rice
      3/4   c            Water
      1/2   ts           Salt
                         Black pepper, freshly ground
    2       tb           Pine nuts
    2       tb           Dried currants
   40       ea           Grape leaves, preserved
    2       tb           Cold water
                         Lemon wedges
 
   In a heavy 10" to 12" skillet, heat 3 tablespoons of
   the olive oil over a moderate heat until a light haze
   forms above it.  Add the onions & cook for 5 minutes,
   stirring frequently, until they are soft & transparent
   but not brown.  Add the rice & stir constantly for 2
   to 3 minutes, or until the grains are coated with oil.
   Do not let them brown. Pour in the water, add the salt
   & a few grindings of pepper & bring to a boil over
   high heat. Reduce the heat to low, cover tightly, &
   simmer for about 15 minutes, or until the rice is
   tender & has absorbed all the liquid.  In a small
   skillet, heat 1 tablespoon of the remaining olive oil
   & in it cook the pine nuts until they are a delicate
   brown. Add them to the rice, then stir in the
   currants. In a large pot, bring 2 quarts of water to a
   boil over high heat. Drop in the grape leaves and
   immediately turn off the heat.  Let the leaves soak
   for 1 minute, then drain them in a sieve and plunge
   them into a bowl or pan of cold water to cool them
   quickly.  Gently separate the leaves and spread them,
   dull sides up, on paper towels to drain.
   Layer the bottom of a heavy 2 to 3 quart casserole
   with 10 of the leaves. Stuff each of the remaining 30
   leaves with about 1 tablespoon of the rice mixture.
   Stack the stuffed leaves, side by side and seam sides
   down, in layers in the casserole and sprinkle them
   with the remaining 2 tablespoons of oil and the cold
   water. Place the casserole over high heat for 3
   minutes, reduce the heat to low and simmer, tightly
   covered, for 50 minutes.  Then uncover and cool to
   room temperature. To serve, arrange the stuffed grape
   leaves attractively on a platter or individual plates
   and garnish with lemon wedges.
  
 
 
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