White rice is the grain commonly used to fill grape leaves in the popular Greek dish dolmadakia, but barley antedates rice in Greek culinary history. It makes a chewy, tasty filling. Dolmadakia are usually served as appetizers. From the excellent book "The Splendid Grain" page 217, the only change is 1 tablespoon oil for saute instead of 3 tablespoons.

Ingredients

2	tablespoons olive oil, extra virgin
1/2	cup onion, minced
4	cloves garlic
2	cup barley, pearled, cooked
2	tablespoons fresh mint
1/2	cup currants
1/2	cup pine nuts (pinon)
32	grape leaves bottled or fresh, rinsed well and dried (usually 8 ounce jar)
2	medium tomatoes, peeled and cored
47	grams lemon juice (one lemon)
1/4	cup red wine

Directions

1. Heat 1 tablespoon of the oil in a medium saute pan over medium-high heat. Add the onion and saute for 5 minutes or until translucent. Remove from the heat. Add the garlic and stil for 1 minute. Stir in the barley, mint, currants, pine nuts, and salt to taste until well combined. Set aside.
   
   
2. Preheat the oven to 320 degrees.
   
   
3. Arrange 32 grape leaves on a work surface, shiny side down.
   
   
4. Place 1 rounded tablespoon of the barley mixture in the center of each grape leaf. Fold the stem end up and the sides over and roll to the leaf tip to form a packet. Place in a baking dish or dishes in a single layer.
   
   
5. Combine the tomatoes, salt to taste, lemon juice, 1 tablespoon oil and wine in a blender. Process until smooth.
   
   
6. Pour the tomato mixture over the packets. Tightly cover with aluminum foil. Bake for 1 hour. Remove from the oven and let cool. Serve warm or at room temperature. The dish may be refrigerated and served chilled, if desired.
   
   

Categories

Appetizers, Greek, Mediterranean, Middle Eastern, Vegetarian, Kosher, Sugar-Free

Nutritional Analysis

Nutrition Grade 96% confidence

Good points Low in saturated fat No cholesterol High in manganese High in vitamin A High in vitamin C

Bad points High in sodium Contains alcohol