DOLMAS (STUFFED GRAPE LEAVES) RECIPE | ALLRECIPES
The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.
Provided by WhirledPeas
Categories Rice Side Dishes
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 12
Steps:
- Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
- Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
- Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
- Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
- Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.
Nutrition Facts : Calories 207.4 calories, CarbohydrateContent 39.1 g, FatContent 3.8 g, FiberContent 2 g, ProteinContent 5.3 g, SaturatedFatContent 0.6 g, SodiumContent 846.7 mg, SugarContent 3.9 g
MOUTH-WATERING STUFFED MUSHROOMS RECIPE | ALLRECIPES
These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite.
Provided by Angie Gorkoff
Categories Stuffed Mushrooms
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 12 large mushrooms
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.
- Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.
- When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.
- Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
Nutrition Facts : Calories 87.8 calories, CarbohydrateContent 1.5 g, CholesterolContent 22 mg, FatContent 8.2 g, FiberContent 0.2 g, ProteinContent 2.7 g, SaturatedFatContent 4.5 g, SodiumContent 81.8 mg, SugarContent 0.4 g
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