Another one of the dishes I made for the office party was this vegetarian version of a staple Christmas meal. For about 50 dolmades, you'll need:
- 1/2 cup olive oil
- 6 spring onions, chopped
- 3/4 cup long-grain rice
- 1/4 cup chopped fresh mint
- 2 tbsp chopped fresh dill
- 2/3 cup lemon juice
- 1/4 cup currants
- 1/4 cup pine nuts
- 7 1/2 oz packaged vine leaves
- 2 tbsp olive oil, extra
Heat the oil in a medium pan. Add the spring onion and cook over medium heat for a minute. Stir in the rice, mint, dill, half the lemon juice, and season to taste.
Add 1 cup of water (I used vegetable broth instead) and bring to boil, then reduce the heat, cover and simmer for 20 minutes.
Remove the lid, fork through the currants and pine nuts, cover with a paper towel, then the lid, and leave to cool.
Rinse the vine leaves and gently separate. Drain, then dry on paper towels. Trim any thick stems with scissors. Place a leaf shiny-side down. Spoon a tablespoon of filling into the centre,
bring in the sides
and roll up tightly from the stem end
Place seam-side down in the pan you'll cook them in, arranging them close together in a single layer.
Pour in the rest of the lemon juice, the extra oil and water to just cover the dolmades (again, I substituted with vegetable broth). Cover with a lid, then place in the pre-heated oven , at 375F, for about 45-50 minutes. Cool in the pan and serve at room temperature.
This dish can be made in advance and stored, covered with the cooking liquid, in the refrigerator, for up to 2 weeks.