Stuffed Grape Leaves Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Greece · Vegetable Dishes

Stuffed Grape Leaves

From Dorothy McNett's Recipe Book at

1 jar processed grape leaves, or tender young fresh ones (about 24-30 leaves)
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2/3 cup white rice
1 1/2 cups chicken or vegetable broth, or water
1/2 cup currants
1/2 cup pine nuts
1 tablespoon chopped parsley
1/2 teaspoon sea salt
1/8 teaspoon pepper
1 cup chopped tomato
juice of one lemon

Unfold and rinse the grape leaves and drain. Set aside. In heavy bottomed 2 quart saucepan or saute pan, heat oil. Cook onion for several minutes. Add rice, broth, currants and pine nuts. Cover. Cook on medium heat for about 20 minutes or until rice is tender and liquid has been absorbed. Add parsley, salt, pepper, tomato and lemon juice. Place grape leaves flat with shiny side down and stem end facing you. Use about 1 tablespoon of the rice mixture and place in the center of leaf. Fold each side of the leaf over the filling. Starting at the bottom, roll the leaf up. Line the bottom of a casserole with unfilled leaves. Then put in a layer of filled leaves, seam-side down. Cover with a layer of unfilled leaves, then another layer of filled leaves. Do this until all the filling is used up, finishing with a top layer of unfilled leaves. Sprinkle with about 2 tablespoons water and drizzle with a little olive oil. Cover. Microwave on high for 10-12 minutes, or until all moisture has been absorbed. Cool in the casserole and serve cold as an appetizer, or serve hot with a lemon dipping sauce.

Note: the filled leaves can be arranged in a heavy bottomed saute pan just as above, except add 1/4 cup water. Cover. Simmer gently on low heat for about 20-30 minutes. Do not let them burn!!!

Recipe created 1996-04-16.

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