Dolmas

Ingredients

1 lb grape leaves (1 jar) 1 cup onion, finely chopped 1 garlic clove, minced 2 tbsp olive oil 1 cup tvp granules or flakes mixed with: 7/8 cup ; water, hot 1 cup rice, brown, cooked 1/4 cup parsley, fresh, minced 1 tsp salt 1/2 tsp cinnamon 1/4 tsp black pepper 1 tsp honey or substitute 2 tbsp lemon juice	Advertisements

Preparation
 
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

 

 
Servings:
36

 

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