Greek Dolmades (Vegetarian) Recipe

Greek Dolmades (Vegetarian)
AKA: Stuffed Grape Leaves
Submitted By: Taz

Ingredients:

1 (16oz) Jar Grape Leaves - drained and rinsed
4 Large Yellow Onions (apx 4 Cups) - very finely chopped
1 Bunch Green Onions - finely chopped
2 cloves Fresh Garlic - minced
½ Bunch Fresh Mint - (apx ⅓ Cup) - finely chopped
½ Bunch Flat Leafed Parsley (apx ½ Cup) - finely chopped
1 Cup Long-grain Rice
½ Cup Extra Virgin Olive Oil
⅓ Cup Fresh Dill - finely chopped
Juice of 2 Lemons
Kosher Salt and Fresh Ground Black Pepper to taste
-GARNISH-
Lemon Wedges
Plain Greek Yogurt for dipping

Preparation:
  1. Drain the jar of grape leaves and carefully remove the grape leaves - Thoroughly rinse the leaves under cold water and place in a colander to drain
  2. Rinse rice under cold water until water runs clear - Drain and set aside
  3. Heat 3 Tbs of the olive oil in a large skillet over medium heat - Add onions and allow to cook for 2 minutes - Add green onions and continue to cook (stirring regularly) for an additional 3-4 minutes or until soft
  4. Add the rice to the skillet and continuously stir for 2 minutes - Add garlic and continue to cook (still stirring continuously) for an additional minute
  5. Remove from heat and stir in the mint, parsley, and dill - Season with salt and pepper to taste (apx ½ tsp salt and ¼ tsp pepper) - Add 2 Tbs of olive oil and stir to thoroughly combine
  6. Use kitchen shears to remove thick stems from the grape leaves - Separate out any torn grape leaves and use those to line your cooking pot (use a large pot [I use a 5 quart] and grease with 2 Tbs of olive oil - line with a layer of grape leaves)
  7. Place leaves 'vein side up' on counter or table (place out as many as you can fit creating an 'assembly line')
  8. Place a scant Tbs of the filling (less for smaller leaves) in the bottom center of each leaf - Fold the bottom of the leaf over the filling and then fold the sides of the leaf to the center - Roll from the bottom into a tight cylinder (this is like making an egg roll - just more delicate) - Transfer, seam side down, to the pot (dolmades should be touching and 'snuggly' fit filling the bottom of the pot) - do in several layers if necessary
  9. Drizzle with the remaining olive oil and the lemon juice - Add just enough water to cover the dolmades - Place an inverted plate that fits inside the pot on top of the dolmades to keep them from opening during cooking
  10. Cover the pot and bring to a simmer over medium heat - Allow to simmer for 30-40 minutes until the water has been completely absorbed
  11. Remove from heat and allow to cool to room temperature - Serve at room temperature or slightly chilled with lemon wedges and Greek yogurt

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