Greek Dolmades

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    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


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.�
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