Traditional Lenten recipe. Also works with chard.
Method
Wash the leaves and blanch them for 1 minute in boiling water
Remove the stem from the chard and the hard part and the thick vein from the back side from the lettuce
Sauté the onions, spring onions and rice in hot oil until wilted. Season with salt and pepper, remove from the heat and add the dill of the two cloves and the lemon zest
Once the filling has cooled, take the leaves one by one with the shiny side up and fill them with a spoonful of filling
Roll it up and place it in the pot. As soon as the bottom of the pot is covered, add a second layer on top.
Place a plate over the dolmades, pour the remaining oil and hot water until it almost covers the plate
Put it on high heat and as soon as it boils, lower the heat and leave for 35 to 40 minutes
Half way through cooking, add the juice of a lemon
Ingredients
2-3 lettuces or 40-50 large chard leaves
1 ½ cups Carolina or glazed rice (300 g)
1 glass of olive oil (175 g)
2 medium sized dry onions
5 fresh onions
1 lemon, zest and juice
8-10 mint leaves
½ bunch of dill
Salt and Pepper
