ingredients
- 1 c. uncooked rice (preferably Uncle Ben’s)
- 2 c. water
- 1 1/4 c. chicken or vegetable broth
- 1/4 c. & 1/4 c Mezzetta® Extra Virgin Olive Oil
- 1 c. yellow onion (diced)
- 1/2 c. raisins
- 1/2 c. toasted pine nuts
- 1 1/4 tsp. cinnamon
- 1/3 tsp. clove
- 1/4 c. chopped fresh dill
- 1 Tbsp. chopped fresh mint
- 1 Tbsp. finely grated orange zest
- 1/2 tsp. salt
- 1 jar Mezzetta® Grape Leaves
- *Calculated ingredients may not always be as accurate as the original recipe.
preparation
Preheat the oven to 350 and toast the pine nuts for 5 minutes.
In a pot, bring the water to a boil. Add the rice and cook for 30 minutes, or until tender.
After 20 minutes, add the chicken broth.
In a separate pot, sauté the onion and first portion of olive oil over medium heat. Cook until the onions are translucent, about 5 minutes. Add the raisins, pine nuts, fresh herbs, orange zest and spices. Once the rice is cooked, add the onion mixture and the salt. Cook for several minutes to combine flavors. Cool slightly.
Meanwhile, drain the jar of grape leaves. Lay the leaves flat, with the tip of the leaf pointing towards you. Place 1-2 tablespoons of the rice in the upper center of the leaf. The exact amount will depend upon the size of the leaf.
You don’t want so much filling that you can’t tightly roll the grape leaf. To fold, wrap the upper edges of the leaf over the filling. Fold the sides in towards the center of the leaf. Tightly roll towards you, tucking in the edges as you go. Place the rolled dolmas onto a platter for a delicious appetizer.
To serve, drizzle the second portion of olive oil on top and sprinkle some coarse sea salt. Serve at room temperature or slightly warm, but not hot.
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