Dish up some dolmades

MIKE DAVIES, THE MONDAY ROOM
Last updated 10:21 25/10/2012
dolmade
Meredith Dyer
Parcels of goodness will keep your guests happy.

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Ingredients (makes 24)

24 marinated vine leaves, stems removed
1-2 garlic cloves, crushed
1 medium onion, finely diced
25g butter
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
cracked pepper
juice of one lemon

Method
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.

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