Dolmas Filled with Wild Rice

Name: Dolmas Filled with Wild Rice
Cuisine: Greece
Ingredients: 100 g (approx. 4 oz/½ cup) raisins, coarsely chopped; 265 g (9 oz) jar vine leaves (I use the Drossa brand, available from the supermarket); 150 g (5 oz/¾ cup) white and wild rice (mixture); juice of 1 lemon, plus 1 extra lemon for garnish; 2 tbsp olive oil; 1 onion, peeled and finely chopped; 2 tbsp mint, finely chopped; ½ garlic clove; pinch of cayenne pepper, to taste; 100 g (approx. 4 oz/⅔ cup) pine nuts; 2 peeled tomatoes (tinned), in chunks; 200 ml (6 fl oz/¾ cup) water; 200 ml (6 fl oz/¾ cup) yoghurt; 1 generous pinch of ground cinnamon; juice of ½ lemon; 2 tbsp parsley, finely chopped

Preparation info

Difficulty
Easy

Appears in

Home Made

By Yvette van Boven

Published 2011

About

You will make 20 dolmas with this recipe. Keep dolmas longer by covering with olive oil. Tap the bowl in which you will store the dolmas a few times on the counter, releasing as much air as possible and preventing decay. Store in a cool and dark place.

Ingredients

265 g (9 oz) jar vine leaves (I use the Drossa brand, available from the supermarket)
2 tbsp

Europe
Greece
Starter
Side dish
Vegetarian
Gluten-free
Mediterranean

Method

Carefully rinse the vine leaves under running water. Fry the onion in the oil until golden brown. Add the rice and fry for 3 minutes while stirring. Add the water, salt, raisins and pine nuts. Stir briefly and cover the pan. Leave the rice to cook on very low heat for 15 minutes until nearly done, and all the water is absorbed. Stir, transfer to a large tray and leave to slightly cool. Stir in