See Also: Appetizers · Cooking Club · Greece · Vegetable Dishes
Stuffed Grape Leaves
From Dorothy McNett's recipes at www.dorothymcnett.com. Serve with a lemon dipping sauce or when fresh peaches are in season, make the Peach Salsa!
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
1/4 cup water
1 tablespoon extra virgin olive oil
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 heavy bottomed saute pan or skillet with a flat layer of 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 1/4 cup water and drizzle with a little olive oil. Cover. Simmer gently on low heat for about 20 minutes, or until all moisture has been absorbed. Cool in the pan and serve cold as an appetizer, or serve hot with a lemon dipping sauce.
Recipe created 1996-04-16.
