Recipes

Greek Dolmades

  • Provided by:

    Ingredients Print Recipe

  • 1/2 cup extra virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 small fennel bulb, diced
  • 1 teaspoon lemon zest
  • 1 cup rice
  • 1 and 1/2 cups chicken stock
  • 1/4 cup chopped parsley
  • 2 tablespoons chopped dill
  • salt and pepper
  • 1 jar grape leaves rinsed and stems trimmed
  • juice of two lemons

Directions

Heat 1/4 cup oil in sauce pan. Add onion, fennel, lemon zest, 1/2 cup chicken stock and rice and stir. Simmer until all the liquid has been absorbed and then move to a bowl. Add the dill, parsley, salt and pepper.� Soak the grape leaves in hot water for about 5 minutes, drain and pat them dry. Put two tablespoons of rice mixture in each grape leaf (shiny side down) gold and roll them up. Place them in a deep pan and add rest of chicken broth, oil and lemon juice over the stuffed grape leaves. Cover and simmer for 30 minutes.�
The Live Well Network
Knock It Off!
Mirror/Mirror
Live Big with Ali Vincent
My Family Recipe Rocks!
Food Rush
We Owe What?
Let's Dish
Deals
Mexico: One Plate at a Time
Home with Lisa Quinn
Hiring America
Children's Programming
Military Makeover
The Balancing Act
Motion
Pickler and Ben