Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Vegetarian Appetizers
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 t Salt
1/2 ts Cinnamon
1/4 ts Black pepper
1 t Honey or substitute
2 tb Lemon juice
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
- - - - - - - - - - - - - - - - - -
TVP is a registered trademark of Archer-Daniels-Midland Company.
