Dolmas

[kirra]

Dolmas

These low-fat stuffed grape leaves look difficult, but are a snap to make.

Ingredients:

1 tablespoon olive oil
1 cup finely diced onion
2 teaspoons minced garlic
1/2 cup finely diced red bell pepper
1 cup long grain white rice
2 teaspoons salt
1/2 teaspoon fresh ground black pepper
3 cups cooked cranberry, pink or red beans
1/2 cup canned tomato, diced in juice
2 tablespoons currants
1/4 cup minced parsley
1 tablespoon dry oregano leaves
2 tablespoons fresh minced mint
3 tablespoons fresh minced dill weed
1 jar (8-ounce) grape leaves, packed in brine
1/2 cup fresh lemon juice
3 cups low sodium vegetable broth

Preparation:

Preheat oven to 350 degrees F. In a heavy pan, sauté onion in olive oil. Add garlic and cook over medium heat.

Add diced red pepper, white rice, salt and black pepper; sauté for 2 minutes. Add cooked beans, tomato, currants, parsley, oregano, mint and dill; sauté 2 minutes.

Remove from heat. Drain grape leaves and rinse. Place 2 tablespoons of filling on each leaf, vein side up. Fold sides over and roll tightly as if making a burrito.

Line a 9” x 13” baking dish with a layer of grape leaves. Place rolled dolmas snugly into dish. Place layer of grape leaves on top.

Place lemon juice and vegetable broth into a small saucepan and bring to a boil. Remove from heat and pour over dolmas. Cover with foil and bake for 40 minutes. Cool slightly before serving. Serves 10