dolmades (stuffed grape leaves)
recipe by : cooking live show #cl8901 
serving size : 1 preparation time :0:00 
categories : cooking live import 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
20 large  grape leaves from a jar -- available in some
  supermarkets and
  specialty food shops
1/4 cup  plus 2 tablespoons olive oil
1 cup  finely chopped onion
2   garlic cloves -- finely chopped
1   cinnamon stick
1/2 cup  long-grain rice
3 Tbsp  currants
3 Tbsp  toasted pine nuts
1/2 cup  chopped fresh mint
  salt and freshly ground black pepper
1-3/4 cup  chicken stock
1 Tbsp  fresh lemon juice
rinse each of the grape leaves well, snip off the stems and pat dry. 
set aside, stacked on a plate and covered with plastic wrap. in a 
skillet heat 2 tablespoons of the olive oil over moderate and cook the 
onion until soft. add the garlic and cook for another minute. add the 
cinnamon stick and the rice, stirring to coat and combine. stir in the 
currants, pine nuts, mint, salt, pepper and 1/2 cup of the chicken 
stock. bring to a simmer and cook until all of the liquid is 
evaporated, stirring occasionally. remove the skillet from the heat, 
remove the cinnamon stick and discard. allow to cool completely. 
place a grape leaf smooth side down with the stem end toward you on 
the work surface. place a tablespoon of the cooled rice filling near 
the stem end and fold in the sides of the leaf over the filling. 
beginning with the stem end roll up the leaf, not too tightly because 
the rice will continue to absorb liquid and expand in the next cooking 
step. repeat process for remaining grape leaves. transfer the dolmades 
to a skillet just large enough to contain all of the dolmades in a 
single layer. in a bowl combine the remaining chicken stock and olive 
oil with the lemon juice. pour the liquid over the dolmades, adding 
additional water if necessary to just barely cover with liquid. bring 
the liquid to a simmer and cook, covered, until tender when pierced 
with fork, about 30 minutes. remove skillet from heat, uncover and 
allow to cool. serve warm, at room temperature or cool. 
yield: 20 dolmades 
(ID: 74215) Mirror: Sun, May 8, 2005

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