Dolmades

Ingredients

• Onions

  Yellow, sauteed

  1 ½ cup chopped or 131g

• Pork sausage

  Fresh, cooked

  100g

• Dill weed

  Spices, dried

  2 tbsp or 6g

• Grape leaves

  Canned

  1 leaf or 4g

• Chicken stock

  Soup, home-prepared

  1 cup or 240g

• Olive oil

  Salad or cooking

  4 tbsp or 54g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Lemon juice

  Canned or bottled

  ½ cup or 122g

• Garlic

  Raw

  3 clove or 9g

• Parsley

  Raw

  ¼ cup or 15g

Directions

1. Sautee the onions and garlic in half the olive oil.
2. Add the pork sausage and rice, stir and simmer for 5 minutes.
3. Pour in half of the chicken stock and half of the lemon juice. Simmer for 10 minutes until rice is al dente.
4. Finely chop the dill and parsley.
5. Mix the filling from the skillet with the dilly and parsley in a bowl. Salt and pepper to taste.
6. Blanch the grape leaves in simmering water for 5 minutes until pliable. Trim off any stems and hard veins. Pat dry.
7. Place a grape leaf shiny-side down. Add two tablespoons of the filling near the stem end. Fold the stem over the filling, then fold in the sides, then roll up like a cigar. Secure by squeezing lightly. Place into saucepan with lid or dutch oven, seam-side down in a single layer. Repeat until out of stuffing.
8. Pour remaining olive oil, chicken stock, and lemon juice over the top of dolmades. Liquid should reach halfway up rolls - add water as necessary.
9. Cover and simmer for 30-40 minutes until dolmades are fork-tender.
10. Allow to cool; serve at room temperature.