Dessert Dolmas in Caramelized Shagbark Hickory Syrup

5.0 (1 reviews)

4 cups water
1 Tbsp. olive oil
2 cups basmati rice
1 cup mixed dried fruit
1/2 cup olive oil
1 red bell pepper, diced
1/4 red onion, diced
1 cup pine nuts
1/2 tsp. grated ginger
2 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. cloves
1 tsp. red pepper flakes
24 grape leaves
3 Tbsp. olive oil
1 cup Shagbark Hickory Syrup

• In a kettle, bring the water to a boil. Add 1 Tbsp. of the olive oil, the rice, and the fruit. Bring to a boil, reduce the heat to low, and simmer for approximately 30 minutes, or until the water is absorbed.
• In a saucepan, heat 1/2 cup of the olive oil. Add the red bell pepper, onion, pine nuts, and spices. Sauté for approximately 4 minutes, or until the onion is done. Mix with the rice mixture and cool.
• Roll out the grape leaves and pat dry if from a jar. Place 1 large Tbsp. of the filling in the center of each leaf, then roll like a cigar. Place seam-side down in an ovenproof oiled pan.
• Sprinkle with 3 Tbsp. of the olive oil, then cover with the syrup. Bake at 275°F until bubbly and warmed through, approximately 30 minutes.

Makes 12 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind