Dolmades Greek Stuffed Grape Leaves Recipe

• 1 c. plus 2 tbsp. raw grain rice
• 1 pound lean grnd beef
• 1 pound lean grnd lamb
• 2 lg. onions, grated or possibly finely chopped
• 3-4 (8 ounce.) cans tomato sauce (may need more)
• Salt
• Fresh grnd pepper
• 1/2 teaspoon lemon pepper
• 1 teaspoon crushed Greek oregano
• 2 (8 ounce.) jars grape leaves
• 4 lemons for juice
• Extra virgin olive oil

1. Mix meats, rice, onions, lemon pepper, oregano, 1/2 tsp.
2. salt and 1/2 tsp.
3. pepper with about 1 c. tomato sauce or possibly more till mix is semi-sticky.
4. Drain and reserve juice from grape leaves.
5. Carefully remove (shake out) leaves and put in bowl with cool water to separate and wash. Cut off stems and lay leaves on paper towels to drain.
6. Lay leaf, vein side up, stem end near you.
7. Place 1-2 tsp.
8. mix (according to leaf size) on leaf.
9. Fold stem end over mix, fold sides in, roll up.
10. Spray 5-6 qt Dutch oven and put 3 Tbsp.
11. extra virgin olive oil and 1/2 c. tomato sauce in pan.
12. Lay leaves, seam side down, in single layer.
13. Cover sparingly each layer with tomato sauce, lemon juice, salt, pepper and few dots extra virgin olive oil.
14. Gently pour down sides of pan cool water to just cover.
15. Place inverted dinner plate on top.
16. Cover pan, bring to boil, turn medium low.
17. Cook 45 min.
18. Test to see if rice is done.
19. May add in more water.
20. Let rest 1/2 hour before serving.
21. Remove carefully with tongs.
22. If any leaves are left over, put back in juice, seal and chill.
23. Serves 8.

grain rice, lean grnd beef, lean grnd lamb, onions, tomato sauce, salt, fresh grnd pepper, lemon pepper, oregano, grape leaves, lemons, extra virgin olive oil

Taken from cookeatshare.com/recipes/dolmades-greek-stuffed-grape-leaves-23825 (may not work)