Provencal Herb Dolmades

Ingredients

• 50 leaves Grape leaves (preserved in brine)
• 1.5 cups Arborio or short-grain rice
• 0.75 cup Extra virgin olive oil
• 1 large Yellow onion, finely minced
• 2 tablespoons Herbes de Provence
• 0.5 teaspoon Dried culinary lavender, crushed
• 0.5 cup Fresh lemon juice
• 1.5 cups Vegetable or chicken stock
• 0.25 cup Pine nuts, toasted
• 3 cloves Garlic cloves, minced

Instructions

1. 1

   Rinse the grape leaves thoroughly under cold water to remove excess brine and pat dry.

2. 2

   In a large skillet, heat 1/4 cup of olive oil over medium heat and sauté the onions and garlic until translucent.

3. 3

   Stir in the uncooked rice, Herbes de Provence, and crushed lavender, toasting the rice for 2 minutes until fragrant.

4. 4

   Remove the rice mixture from heat and fold in the toasted pine nuts and a splash of lemon juice.

5. 5

   Place a grape leaf flat on a board, add one tablespoon of the rice filling near the stem, fold the sides in, and roll tightly toward the tip.

6. 6

   Line the bottom of a heavy pot with any torn grape leaves to prevent sticking, then pack the dolmades tightly in layers.

7. 7

   Pour the remaining olive oil, lemon juice, and stock over the dolmades, then place a heavy plate on top to keep them submerged.

8. 8

   Simmer on low heat for 45-50 minutes until the rice is tender and the liquid is mostly absorbed.