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STUFFED GRAPE LEAVES (VEGETARIAN)
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Vegetables
Amount Measure Ingredient -- Preparation Method
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36 Grape Leaves
1 1/4 c Long-Grain Brown Rice
1 lg Onion Chopped
2 tb Chopped Parsley
2 Tomatoes Peeled & Chopped
1/2 c Pine Nuts
1/2 c Raisins
1/2 ts Cinnamon or Allspice
2 Crushed Garlic Cloves
Black Pepper
6 tb Olive Oiil
1/2 c (Generous) Water
Juice Of 1-2 Lemons.
1. Drain Leaves and Rinse Under Cold Water & Drain Again.
2. Half Fill a Large Saucepan With Water, add the Rice and Boil
for 10 Min., Then Drain and Mix With the Onion, Parsley, Tomatoes,
Pine Nuts, Raisins, Cinnamon or Allspice, Garlic & Pepper To
Taste.
3. Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the
Edges Over and the the Little Bundles Side By Side in a Frying Pan
With a Lid.
4. Mix Together the Oil and Water and Pour Over the Grape
Leaves.Sprinkle a Little Lemon Juice on Top.
5. Cook Covered Over a Very Gentle Heat for 2-2 1/2 Hours until
the Rice and Leaves Are Tender. add More Water If Necessary. Cool,
Then Chill.
7. Arrange the Stuffed Leaves on a Large Plate or in a Shallow
Basket With a Bowl Of Yogurt & Mint Dressing in the Middle To Dip the
Leaves Into. Garnish With Lemon Slices.
Yogurt & Mint Dressing: About 1/2 C. Of Yogurt and 2 T. Chopped Mint
Mixed Together.
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