Dish up some dolmades
Greek Spanish tapas... ?
Ingredients (makes 24)
24 marinated vine leaves, stems removed
1-2 garlic cloves, crushed
1 medium onion, finely diced
¼ cup dry white wine
1¼ cups arborio rice
500ml chicken or vegetable stock
1 cup water
⅔ cup sundried tomatoes, finely chopped
10 large basil leaves, shredded
½ cup crumbly feta
juice of one lemon
Rinse and blanch vine leaves in simmering water for one minute.
In a large saucepan, lightly cook the onion and garlic in butter, add wine and reduce slightly.
Add the rice and stock and cook on a medium heat, stirring frequently until stock has been absorbed. Pour in the water and continue cooking until the rice is soft.
In a large mixing bowl, combine cooked rice, sundried tomato, basil, feta, and cracked pepper. Lay out vine leaves, place a heaped tablespoon of the rice mixture on each one. Fold sides of leaves over top to form tight parcels.
Place dolmades in a steamer on a low to medium heat for about 25 minutes, then transfer to a deep dish.
Combine one cup of oil and lemon juice and pour over dolmades, then allow to cool at room temperature. Best served slightly cooled.