Wednesday, February 9, 2011

Rose's Dolma Recipe

1 jar grape leaves (can find in international isle of market)
1 1/2 Ib ground venison, beef, lamb, chicken, tempeh, firm tofu, or additional rice
1 1/2 c. jasmine rice, uncooked

1/2 large zucchini
1 green pepper
1 onion
1 roma tomato
1 tomato

3 garlic cloves, minced
1 medium can of tomato sauce (14.5 ounces)
2 tbsp. olive oil
lemon juice
salt and pepper

Optional - fresh basil, parsley, other half of zucchini, pepper

Set rice in water for 15 - 20 minutes (do not cook). Chop tomato and place in large bowl. Add tomato sauce, oil, lemon juice, salt and pepper (to taste). Add meat (if using). Drain rice and add. Mix well.

Hollow out zucchini, roma tomato, pepper, and onion. Stuff with mixture and set aside.

Wrap mixture in grape leaves (cut off stems, place mixture at stem side and fold in sides. Roll to form log shapes). Put in a well oiled pot, stacking tightly. Add stuffed veggies to pot.

Fill pot with water (enough water to almost cover stack of grape leaves). Place a plate (oven safe) upside down, on top of stack to hold pile together.

Bring to boil and simmer on med-low for 45 minutes (or until water is absorbed and rice is cooked).

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