ID:800
Recipe Name:Stuffed Grape Leaves
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Email:
Date: December 2,2009
Category: Vegetables
Category: Vegetables
Nationality: Greek
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Number of servings: None
Calories Per Serving: None
Preparation Time: None
Difficulty: Easy
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| Ingredients: |
Left Ingredients:
1/4 c currants,Dried
1 c dry white wine
12 T olive oil
6 green onions and green tops- finely,Chopped
1 T fresh parsley,Minced
3/4 c long-grain white rice
1 T fresh dill,Minced
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Right Ingredients:
1/4 c pine nuts
salt and,Freshly Ground pepper,to taste
16 oz grape leaves preserved in brine water,Boiling
6 T fresh lemon juice
2 c beef stock
Lemon wedges & chilled plain
- yogurt,for accompaniment
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| Cooking
Instructions: |
Instructions: In a small bowl combine currants and wine; set aside. In a small
skillet over medium heat, warm 2 tablespoons of the oil. Add onions
and parsley and saute until onions are translucent (about 5 minutes).
Add rice, dill, pine nuts, currants and wine, salt, and pepper; stir to
mix, cover, and simmer until liquid is absorbed (about 10 minutes).
Remove from heat and cool. Remove grape leaves from jar and
immerse in boiling water about 30 seconds; drain and rinse under cold
water. Cut off and discard tough stems. Pat leaves dry with paper
towels, then place shiny side down on a flat surface.
Place a rounded teaspoon of the rice mixture on center of each leaf.
Fold base end of leaf over filling to cover; fold in sides of leaf,
overlapping them, then roll up carefully to form a sealed cylinder about
2 inches long. Repeat with remaining leaves.
In bottom of a Dutch oven or other heavy, broad-bottomed pan,
arrange a layer of stuffed leaves, seam side down, close together.
Sprinkle with some of the lemon juice and 2 tablespoons of the olive
oil. Repeat, making as many layers as necessary to accommodate all
of the stuffed leaves; sprinkle each layer with lemon juice and olive oil.
Pour in beef stock and the remaining olive oil, being careful not to
disturb layers. Place a heavy plate on top to weight down stuffed
leaves. Cover and simmer over very low heat until rice is tender
(about 40 minutes). To test, open one of the packets. Remove from
heat and lift stuffed leaves out with a slotted utensil.
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| Serving Suggestion: |
None
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| Additional Comments: |
None
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| Preparation Time: |
None
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| Number of servings: |
None
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| Calories Per Serving: |
None
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| Degree of Difficulty: |
Easy
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| Pictures: |
None
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