The wonderful cold stuffed grape leaves ? They were different from the hot ones.
Title: Dolmathes - Stuffed Grape Leaves - Greek Categories: Home Cookin, Yield: 4 1 ? pounds onions 1 c olive Oil 1 ? cup rice? cup parsley 2 tb dill? teaspoon mint 2 lemons, juiced 1-2 tb pine nuts 1 jar grape leavesGarnish: lemon wedges From J.RBrimmer III Sauté onions in olive oil Add rice brown lightly Cook rice according to directions with half the lemon juice Add dill, mint, parsley, pine nuts Rinse grape leaves in cold waterRemove stems and place 1 tablespoon of rice mixture on dull side folding in sides rolling up leaves Put in 10x13 pan, open end downCover with remaining oil, lemon juice and enough water to cover at least 1/2 the dolmathes Cover with aluminum foil place in a 375°F oven for 45 minutes When cool stack on a plate, cover with plastic wrap and refrigerate for 1 day Serve with lemon wedges Comment from JRB: This recipe is similar to the cold Dolmathes served at the Parthenon Restaurant in ChicagoThere are 2 varieties, hot and coldI prefer the cold version MMMMM
