Dolmas
Yield: 36 Servings
Ingredients:
- 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 ts Salt
- 1/2 ts Cinnamon
- 1/4 ts Black pepper
- 1 ts Honey or substitute
- 2 tb Lemon juice
Instructions:
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
