*  Exported from  MasterCook  *

                                  DOLMAS

Recipe By     : 
Serving Size  : 36   Preparation Time :0:00
Categories    : Vegetarian                       Appetizers

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           Grape leaves (1 jar)
   1       c            Onion -- finely chopped
   1                    Garlic clove -- minced
   2       tb           Olive oil
   1       c            TVP® granules or flakes mixed
                        -with:
     7/8   c             -- water, hot
   1       c            Rice, brown -- cooked
     1/4   c            Parsley, fresh -- minced
   1       t            Salt
     1/2   ts           Cinnamon
     1/4   ts           Black pepper
   1       t            Honey or substitute
   2       tb           Lemon juice

   Saute the onion and garlic in the olive oil until
  tender.
  
   Combine the remaining ingredients.
  
   Place about 2 tsp stuffing in the center of each
  leaf, on the vein side. Fold up bottom of leaf, fold
  sides in and roll toward tip into a firm roll. Brush
  the bottom of a deep heavy-bottomed pan with oil, add
  slices of lemon, then place a layer of rolles folded
  side down. Place the next layer of rolls carefully on
  top. Place a pan or dinner plate on top of the rolls
  and weight it down with some heavy canned goods. This
  prevents rolls opening up. Add 2 cups hot vegetable
  stock. Cover, bring to a boil, then reduce heat and
  simmer 30 minutes. Cool before removing from pan.
   Serve warm or cold.
  
   Per dolma: 21 cal; 1 g prot; 2 g carb; 1 g fat
  
   The TVP® Cookbook by Dorothy Bates/MM by DEEANNE
 


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