Frugal and Fancy Bard College
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STUFFED<br />
GRAPE<br />
LEAVES WITH<br />
LENTILS AND<br />
WALNUTS<br />
(DOLMADES)<br />
Makes about<br />
70<br />
1 cup extra-virgin olive oil<br />
1 cup short-grain rice<br />
2 teaspoons tomato paste<br />
1 ½ cups finely chopped fresh Italian parsley<br />
½ cup finely chopped fresh dill<br />
½ cup chopped walnuts<br />
1 tsp. sugar<br />
6 tablespoons lemon juice<br />
Kosher salt, freshly ground black pepper, <strong>and</strong> hot red pepper<br />
1 cup water, or as needed<br />
Lemon slices, for garnish<br />
1 jar (1 pound)<br />
preserved<br />
grape leaves<br />
4 cups<br />
chopped<br />
onions<br />
Preheat the oven to 350 degrees F, <strong>and</strong> arrange the rack in the bottom third of the<br />
oven. Rinse the grape leaves in running water <strong>and</strong> remove stems. Set aside.<br />
To prepare the filling, in a heavy skillet over medium heat, sauté the onions in the olive<br />
oil for about 8 minutes, until softened. Stir in the rice, <strong>and</strong> cook for 8 minutes longer.<br />
Remove from the heat <strong>and</strong> add the tomato paste, parsley, dill, sugar, lemon juice, <strong>and</strong><br />
season to taste with salt, pepper, <strong>and</strong> hot red pepper. Allow the mixture to cool before<br />
stuffing the grape leaves. When the filling has cooled, lay the grape leaves with the<br />
underneath-side (the less smooth side with the visible veins) facing up, <strong>and</strong> place about
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