*  Exported from  MasterCook  *

                           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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