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Categories:
grape leaves vegetable oil rice scallion currants parsley mint flakes chicken broth lemon juice boiling water onion water salt pine nuts pepper dill weed olive oil
Viewed: 2 - Published at: a year agoIngredients
- 1 (16 oz.) jar grape leaves
- 3 Tbsp. vegetable oil
- 2/3 c. uncooked converted-style rice
- 1/4 c. finely chopped scallion
- 1/4 c. dried currants
- 2 Tbsp. finely chopped parsley
- 1 tsp. mint flakes
- 1 1/2 c. chicken broth
- 2 Tbsp. lemon juice
- boiling water
- 1 c. finely chopped onion
- 3 c. water, divided
- 1 tsp. salt
- 1/4 c. pine nuts
- 1/8 tsp. pepper
- 1 tsp. dill weed
- 2 Tbsp. olive oil
Method
- Drain grape leaves.
- Place in a medium bowl.
- Cover with boiling water; let stand 20 minutes.
- Drain and discard water.
- In large skillet over medium heat, heat vegetable oil.
- Add onion, stirring occasionally, about 5 minutes or until golden brown.
- Add rice and cook 1 minute.
- Add 2 cups of the water.
- Bring to a boil.
- Reduce the heat; cover and simmer 15 to 20 minutes or until rice is tender and liquid is absorbed.
- Stir scallions, currants, pine nuts, parsley, salt, mint, dill weed and pepper into rice, until well combined.
- Remove from heat.
- Select the best grape leaves to stuff; reserve remaining leaves.
- On work surface, place a grape leaf, vein side up and stem towards you.
- Place about 1 tablespoon of rice mixture close to stem of leaf.
- Fold up bottom of leaf, then fold in sides.
- Roll to form a rectangular package. Repeat until all stuffing is used.
- Use remaining leaves to line the bottom of a 3-quart saucepan.
- Place stuffed leaves in a single layer, very close together in pan.
