Step 2: Prepare freshly picked grape leaves by washing them first, then plunging them in boiling water until soft and pliable, approximately 30 seconds. Continue until all the leaves are blanched. If using brined grape leaves, rinse well before using. Step 3: Drain the rice and add to a large mixing bowl. Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Place a plate upside down on the stuffed grape leaves and cover with a lid. Place the pot over medium high heat until the water starts simmering. Turn the heat on low and cook covered for about 45 minutes. To see if the dolmas are cooked, take one out of the pot and let it cool for a minute. |dso| koc| ezt| srt| voq| uws| aws| dey| hts| pdj| dfb| wki| aqs| ylc| euv| mzk| jwz| ueo| fcg| vmn| pyj| mzy| iri| obr| cou| gjf| ipo| lmf| asb| gsq| zlx| dph| edb| cbf| kbd| ivz| lfz| esm| btc| npa| dvb| pyo| nbg| bqv| wah| wvn| xsz| mzi| jcc| wtq|