GREECE
Dolmathakia (continued) METHOD Heat a saute pan or medium pot over medium-high heat. Add oil, onion, and salt. Cook, stirring a fair amount, until onions are tender, about 3 minutes. Add garlic and cook until tender, about 1 minute. Add green onion and cook, stirring, until wilted, about 1 minute. Add rice, stir to coat thoroughly, and add 3 cups water. Bring to a boil, cover, and reduce heat to low. Cook, undisturbed, for 30 minutes. Turn off heat and let sit 15 minutes. Uncover, fluff, and stir in pine nuts and sunflower seeds. Let sit until just warm and stir in pepper and mint. Taste and adjust salt and pepper. Lay a grape leaf in front of you. Add a spoonful of filling to the center by the stem. Fold up the bits of leaf below the stem and tuck under – as you can – to form a little bundle. Fold sides of leaves over the filling bundle and roll entire bundle to wrap completely in the remaining grape leaf. Place stuffed and rolled grape leaves on a lightly oiled baking tray. Cover with aluminum foil and bake at 350 F for about half and hour. Uncover and drizzle grape leaves with high quality, really tasty olive oil. Let sit until warm or cool and serve with lemon wedges for spritzing and dollops of goat cheese or feta for extra tang.
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