Dolmas are stuffed grape leaves.
To see the write up, visit Weekly Vegan Menu.
There are four components to this dish:
The Cooking Broth
This is how the grape leaves are found, in jars.
We need to remove them and wash them. They are packed pretty tightly, so be firm but careful in removing them. As you can see, they are packed in large rolls.
Carefully separate them and rinse them in a bowl of water.
To further remove the packing liquid, soak them in boiling water for a few minutes.
After a good soak, drain them and rinse them again in cold water. At this point, separate them well and remove the ones that are broken too badly or are too small. Save these to line the pot.
In a large pot, with 2 quarts of boiling water, add 1 c of long-grain rice in a steady stream while stirring them.
Bring to a boil and cook them for 5 minutes.
As soon as the timer goes off, drain them immediately.
...and rinse them with cool water. Drain well.
To the rice we will add a bunch of scallions (5-6), a bunch of parsley (about a cup packed) and 1/4 c of pine nuts.
Chop your pine nuts by hand. Just go slowly so they don't jump from your board.
So, for the filling you have the rice, scallions, parley, pine nuts, 1 t salt and 1 t fresh ground pepper.
Mix all of the ingredients well.
With the saved grape leaves, line the large pot you cooked the rice in.
Place a leaf, shinny side down, on the table in front of you, with the stem end closest to you.
Place 2-3 teaspoons of filling in the middle. The amount depends on how big the leaf is. You'll get a feeling for it as you roll-along.
Fold the bottom edges of the leaf over the filling.