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November 2018

Casserole Recipes

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Ham with Port Raisin Sauce

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Yalantzi Dolmathes Recipe

Yalantzi Dolmathes recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Yalantzi Dolmathes recipe  PDF


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 and amp cook for 5 minutes, stirring frequently, until they are soft and amp transparent but not brown. Add the rice and amp 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 and amp a few grindings of pepper and amp bring to a boil over high heat. Reduce the heat to low, cover tightly, and amp simmer for about 15 minutes, or until the rice is tender and amp has absorbed all the liquid. In a small skillet, heat 1 tablespoon of the remaining olive oil and amp 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 mi ture. 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.

Yalantzi Dolmathes recipe and other casserole recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
325 people have voted
Last Reviewed on 2018-11-13



Tuesday, Nov 13 2018 Download & Print Yalantzi Dolmathes recipe  PDF   Casserole recipes RSS   Thumsb up

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