Stuffed Grape Leaves
This is a different preparation of dolmas, a traditional Greek dish. Stuffed grape leaves are a mainstay of the Mediterranean lifestyle. This stuffing works wonderfully.
1 small jar grape leaves
¼ bunch fresh oregano
2 ounces feta cheese
1 teaspoon extra-virgin olive oil
1 cup white rice
2 cups Basic Vegetable Stock (see recipe on page 106)
Fresh-cracked black pepper
Drain, rinse, and separate the grape leaves. Finely mince the leek and mince the oregano. Crumble the cheese.
Heat the oil to medium temperature in a medium-size saucepan, then add the leeks and toss them in the oil; add the rice and quickly toss again. Pour in the stock and stir. Cover and cook for approximately 15 to 20 minutes, until the rice is thoroughly cooked.
Cool the rice in a medium-size mixing bowl, then add the feta and pepper.
Lay out a grape leaf. Place a spoonful of the rice mixture on the center of the grape leaf, then fold each end over the other and seal tightly. Repeat until all the grape leaves and rice mixture are used. Serve on a platter.
There are many variations you can make on dolmas. Try different combinations of ingredients — like garlic, dill, parsley, or onion — with rice and stock to create other delicious fillings.