Chicken Stuffed Dolmades
|Cooked ground chicken||6 Ounce|
|Firm cooked enriched rice||1⁄2 Cup (8 tbs)|
|Minced parsley||2 Teaspoon|
|Chopped mint leaves/1/4 teaspoon dried mint||1 Teaspoon|
|Onion salt||3⁄4 Teaspoon|
|Grape leaves||1 Cup (16 tbs) (Use Wilted Or Cooked)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Instant chicken broth and seasoning mix||2 Tablespoon|
|Lemon juice||1 Teaspoon|
Prepare filling: In bowl, combine chicken, rice, parsley, mint, onion salt and pepper.
Spread a heaping teaspoonful in the center of each leaf.
Fold in sides, then roll up.
Put any leftover filling or leftover leaves in a saucepan.
Add stuffed leaves, seam side down, in layers, closely packed.
Pour in boiling water, broth mix, lemon juice, turmeric and cloves.
Place a heavy plate on top of rolls to hold them in place.
Cover pan and let simmer for 1 to 1 1/2 hours.
Let cool in pan and serve rolled leaves with any liquid left in pan.