Name: Dolmades
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Ingredients: 1 tablespoon vegetable or olive oil; 3 green onions, thinly sliced; 1/4 cup calrose rice; 400 gram can brown lentils, rinsed; 2 tablespoon sultanas; 50 gram semi-dried tomatoes, chopped; 1 tablespoon chopped flat-leaf parsley; 24 vine leaves in brine, rinsed; 3/4 cup vegetable stock; 30 gram butter, chopped; 2 tablespoon olive oil; lemon wedges, to serve

Ingredients

1 tablespoon vegetable or olive oil

3 green onions, thinly sliced

1/4 cup calrose rice

400 gram can brown lentils, rinsed

2 tablespoon sultanas

50 gram semi-dried tomatoes, chopped

1 tablespoon chopped flat-leaf parsley

24 vine leaves in brine, rinsed

3/4 cup vegetable stock

30 gram butter, chopped

2 tablespoon olive oil

lemon wedges, to serve

Method

1.Heat oil in a medium frying pan over moderate heat. Add onion: cook and stir for 5 minutes or until soft. Pemove pan from heat; stir in rice, lentils, sultanas, tomato and parsley

2.For each dolmade, place a vine leaf, vein-side up, on a chopping board. Place 1 tablespoon rice mixture along centre of leaf; fold in sides and roll up to enclose filling. Place, seam-side down, in a deep frying pan.

3.Pour stock over dolmades; dot with butter. Place a plate directly on dolmades to keep them submerged during cooking. Cover with a lid; cook for 15 minutes or until rice is cooked. Cool completely. Place dolmades on a plate. Drizzle with olive oil: serve with lemon wedges.

Buy vine leaves from delis and some greengrocers; or use fresh leaves, blanched.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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