Pine Nut Dolmades w/ Yogurt Feta Dip

The Dolmades
* these are made stovetop, just as a warning

14 1/2 oz can diced tomatoes
1 c arborio (short grain) rice
1 bunch green onions, sliced (about a cup)
1/2 c mint, chopped
1/2 c dill, chopped
1/2 c pine nuts, toasted
1/3 c olive oil
2 cloves garlic, minced
salt
pepper

grape leaves
1 lemon


• Mix all the filling ingredients, from the can of tomatoes to the pepper, in a large bowl. Salt & Pepper as needed.

• In a large pot / dutch oven, line the bottom with about 6 grape leaves
• roll leaves with about a tbsp of filling each ( if you haven't rolled dolmades before, you want to make sure the are sealed up pretty tight)
• layer your rolled leaves in the pot until you run out of filling
• squeeze lemon juice over the top
• cover with another layer of flat grape leaves
• fill pot with enough water to cover everything
• cover pot and bring to a boil
• simmer until rice is tender, and most of the water is gone, about 35 minutes



The Dip

1 c plain yogurt, the thicker the better
4 oz crumbled feta
1 green onion, chopped
1/4 tsp lemon peel
pepper as needed

• throw all the ingredients in the food processor until well blended.
• chill
• serve spooned over dolmades



Wednesday, August 1, 2007
(Backyard Potluck with special guests Jillian and Crystal, as well as all the Wednesday night friends)

(The dolmades can be served warm or cold, but I always think warm is better. The pine nuts add great taste and texture. Much preferred over my usual plain ones.)