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Old 04-06-2016, 08:38 AM   #11
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Join Date: Apr 2016
Location: Moselle MS
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I made it with brown rice once. I made them as usual and just cooked them longer. It think that if you precooked the rice wouldn't be as infused with the flavor of the broth.
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Dolmas recipe from John Patakos (a tropical fish guy from Greece) Mix 1 lb ground lamb (I'm forced to use beef and it's still good) with 2 minced onions, 4 T minced mint leaves (I use mint extract), 1 can diced tomatoes, 1/2c olive oil and 2 c raw rice. season with salt & garlic salt Place a layer of pork neck bones in the bottom of a lg stock pot. Open grape leaves in a bowl of water. If you can collect your own great for you. I buy the stuff in the jar. This will take close to 2 jars of grape leaves. Don't worry, it freezes well. Put the tough or torn leaves aside. Transfer a leaf at a time to a plate. put in a dab of the meat/rice mixture and roll up folding ends in. Cover the neck bones with a layer of tough or torn leaves. Put rolled leaves on top of the neck bones in layers tucking them in snuggly. Cover with any extra leaves. Add chicken stock to cover by 1/2". Add the juice of 1 lemon (I like to add the juice of 2) Put an up-side-down plate over dolams. Weigh it down with a quart jar of water. Bring to boil and simmer for 1 1/2 hrs. Take a dolma from the center to check that the rice is done. this is good either hot or cold or room temp. 3 stars 1 reviews
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