2011-11-02

Stuffed Vine leaves with Rice, Raisins and Pine Nuts (Dolmadakia Yalantzi)




Hello there, how are you? November is here!
Today I have another super traditional recipe for you.. Stuffed vine leaves with rice, raisins and pinenuts!
I am also giving you a recipe for stuffed vine leafs with quinoa instead of rice (I'm not using raisins and pine nuts on this one), it's much easier to make and I cook them all in the same pot..


Ingredients 

1 jar of 500 grams grape leaves
3 onions, finely chopped
2-3 green onions finely chopped
1 garlic clove minced
2 tablespoons chopped parsley
2 tablespoons chopped mint
2 tablespoons chopped dill
1 cup white rice,(Carolina or Italian style rice) rinsed and drained
1 / 2 cup quinoa
2 tablespoons tablespoons raisins
2 tablespoons pine nuts
1 / 2 cup extra virgin olive oil
1 lemon (juice and zest)
Salt - Pepper
2 cups boiling water


Directions

Rinse thoroughly the leaves one by one and blanch them in boiling water for 2-3 minutes. Use a colander to drain them. Spread the damaged leaves and stems in a wide bottomed pot.
Coat a large skillet with 3 tablespoons of olive oil and place on medium to high heat. Add the onions, garlic, herbs,lemon zest, salt and pepper and stir.

Stuffed with Quinoa
Place the quinoa in a bowl and add 3 heaped tablespoons of the onion-herb mixture. Set aside
Quinoa Filling
Stuffed with rice
Using another skillet toss the pinenuts on a medium heat and combine them with the onion-herb mixture.
Turn the heat on and add theh raisins and rice. Stir for 2-3 minutes to coat the rice and set aside.
Rice, raisins and pine nut filling
Get ready, choose a comfortable chair to sit :) and start wrapping.
Take a vine leaf and place it on a surface with the shiny side down (the nerves of the leaf must be toward you). Take a teaspoon of the filling and put it at the base of the leaf.
Roll once, fold the right and left tips inside and keep rolling until you have a qute little stuffed vine leaf ..
Place the vine leaves in the pot, placing them next to each other, tight and round.

When the pot is full, put a plate on top of the vine leafs (the weight of the plate will hold them together) Add the boiling water,lemon juice, the rest of the olive oil, cover with lid and simmer for 25-30 minutes

Serve the rolls with plain Greek Yoghurt!

Enjoy and have fun!

6 comments:

  1. Hi Eri. I love Dolma. I will attempt to make this soon. Thanks for the step by step in pictures. Ms.Ellaneous

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  2. These look so delicious! I love both versions, I can't wait to try them. I am bookmarking this to make soon!

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  3. This looks good. Thanks for sharing.

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  4. I've had this before with rice. I've never had quinoa but I can see quinoa version will be very popular since I've seen quinoa recipes everywhere these days. The stuffed vine leaves in a pot are so beautifully lined up. It's tedious work but I'm sure it's all worth it at the end! I'd love to try some.

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  5. Hello Yolanda, thank you so much for visiting my blog!
    Katherine you must try them. Thank you!
    Christine, I cant visit your blog, I dont know why, it seems that it's private? Thank you very much for visiting and following.
    Hello Nami I was wondering where are you since you didnt post yesterday, I'm coming to see your post today, well quinoa is a super food no wonder why it's popular..
    Thank you all!

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  6. Almost every 2 months I have this dish with rice. It's yummy. My family love it, nobody can resist it.

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