Opa! The Healthy Greek Cookbook: Modern Mediterranean Recipes for Living the Good Life by Theo Stephan & Christina Xenos

Author:Theo Stephan & Christina Xenos
Language: eng
Format: azw3
Publisher: Rockridge Press
Published: 2017-11-06T23:00:00+00:00

Dolmathes me Frankostafyla kai Koukounari

GRAPE LEAVES STUFFED WITH CURRANTS AND PINE NUTS

GLUTEN-FREE

VEGAN MAKES 36

TO 48 ROLLS PREP TIME:

30 MINUTES COOK TIME:

1 HOUR,

30 MINUTES

One of Christina’s earliest memories is of her yiayia telling her to go out to the backyard and pick grape leaves off the fence. This was the first time she watched her make the traditional dish of grape leaves stuffed with a variety of fillings, such as rice, or a combination of meat and rice, and so on. This recipe lightens things up and uses a mixture of rice, currants, and pine nuts for the stuffing.

1 (1-pound) jar grape leaves, drained, rinsed, stems trimmed

½ cup extra-virgin olive oil

2 cups sliced scallion, white and green parts

1 teaspoon kosher salt

1 cup rice

¼ cup finely chopped fresh dill

¼ cup finely chopped fresh mint

½ cup currants

½ cup pine nuts, toasted

4 cups water, divided

¼ cup freshly squeezed lemon juice

1. Select 5 of the larger grape leaves and use them to line a lidded 7- to 8-quart stockpot or Dutch oven. This helps keep the finished rolls from sticking to the bottom of the pot.

2. In a large skillet over medium-high heat, heat the olive oil.

3. Add the scallion and salt. Sauté for 5 minutes.

4. Add the rice, dill, mint, currants, pine nuts, and 2 cups of water. Cover the skillet and simmer for 15 minutes. Remove from the heat and set aside to cool.

5. Assemble the rolls: Spread out 1 grape leaf, shiny-side down. Place 1 teaspoon of the rice mixture near the bottom center of the leaf. Fold the bottom up over the filling. Fold in the sides and continue to roll up. Place the roll into the lined pot. Repeat with the remaining leaves and filling, placing them in the lined pot in an even layer and stacking layers as you go.

6. In a small bowl, mix the remaining 2 cups of water with the lemon juice. Pour over the rolls in the pot. If you have any grape leaves left, cover the top layer with them. Lay a plate on top of the stacked rolls, cover the pot, and place it over medium-high heat. When the water boils, reduce the heat to low and simmer for 1 hour, adding more water if necessary.

7. To serve, discard the excess grape leaves and place the rolls on a serving platter.

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