Stuffed Grape Leaves (Dolma)

Grape-leaf dolma are perfect for summer picnics and potlucks. You can prepare them ahead of time; you can serve them cold; you can eat them with your fingers. Three cheers all around. Did I mention they are incredibly easy to make (once you get the hang of it) and are super tasty. 100% kid approved! (Just make sure you have your kiddos chew very well - we are known to have some dolma-related choking incidents.)

Currently, we use grape leaves from a jar bought at the co-op, but I'm hoping to get grape leaves from local wineries this season and preserve them myself. I will, of course, chronicle that adventure here.

Aside from being easy, portable, and tasty, this dish is very versatile. You can do just about anything for the filling. Here is our favorite version - Stuffed Grape Leaves with Lamb, Rice & Spinach.

INGREDIENTS:

• 1 16oz. jar of grape leaves
• 1 lb ground lamb
• 1 cup (dry) short-grain brown rice
  
• 1 large bunch of spinach
• 1 medium sweet onion, minced
• 3 Tbsp dry mint or a huge handful of fresh, finely minced
• sea salt & black pepper
  
• juice of 2 lemons

DIRECTIONS:

1. If you know ahead of time that you will be making this dish, it is best to soak your rice overnight. Just measure out a cup of rice into a bowl, cover with water and let soak until you need it (8+ hours if possible).
   
2. Put rinsed & drained rice in a pot with 2 cups of water. Cook on high heat until boiling. Turn way down and cover. Let rice simmer until water is absorbed.
3. Rinse & drain grape leaves. Submerge in a pot of boiling water for 2 minutes.
   
4. Brown ground lamb with finely minced onions.
   
5. Add washed and chopped spinach, mint, sea salt & pepper. Mix spinach and mint into lamb and onions as it cooks down.
6. Add juice of 1 lemon.
   
7. Add cooked brown rice. Mix well.
   
8. Take blanched & rinsed grape leaves and spread them out viney side up
   
9. Place a small spoonful of the filling in a horizontal line at the base of the leaf.
   
10. Roll the bottom of the leaf up over the filling. Fold in each side one at a time and then continue to roll all the way up.
    
11. Place the rolled leaves on a serving plate or in a casserole dish and squeeze the juice of one lemon over the top.
    
12. You may also serve with additional lemon wedges on the side.
    

Yield: many dolma; depends on number of leaves in jar. The four of us can easily eat an entire batch for dinner.

ALTERNATIVES:

• (Vegetarian/Vegan): omit lamb, use safflower oil to saute onions & mint
• Add fresh parsely
  
• Add zucchini; try other greens
• Try other grains: different rices, millet, buckwheat or quinoa
• Try other meats: ground turkey; ground buffalo, ground beef
• Try cinnamon, nutmeg & oregano instead of mint