Lisa Hemenway Designing for Food & Function      
Print View

 

Lisa's Dolmades

Filling
3 cups couscous or rice
½ cup currants
½ cup toasted pine nuts
2 tsps thyme
¼ cup fresh dill
¼ cup fresh mint
½ cup sundries tomatoes or prosciutto
½ tsp white pepper
1 tsp salt
1 TBLS chopped parsley

4 cups chicken or vegetable stock

Place all ingredients in a large shallow dish. Boil chicken stock and pour over all ingredients. Moisten with half the marinade and let rest for 20 minutes.

Marinade
1 ½ cup olive oil
½ cup lemon juice
zest of 2 lemons
½ tsp cinnamon

Fill grape leaves and place in baking dish. Cover with remaining marinade and bake for 35 minutes.

Chill and serve with Feta dip.

Copyright © 2000-2008 Lisa Hemenway Inc. All rights reserved.

Website designed by: GraphicSmiths

Home • About Lisa Hemenway • Sonoma County’s Wine Country Real Estate • Designing with Lisa Hemenway • Contact Lisa