Stuffed Grape Leaves Shopping List:
1 jar (32 ounces) grapevine leaves
1 quart water
½ cup olive oil
3 medium onions, finely chopped
1 ½ cups long-grain rice
Juice of 2 lemons
2 tablespoons pine nuts
1 tablespoon dried black currants
2 teaspoons dill
2 teaspoons mint
¼ cup minced parsley
Salt and pepper to taste
Water (about 1 cup)
Olive oil (about 1 cup)
Stuffed Grape Leaves Preparing Instructions:
1. To prepare grapevine leaves, rinse leaves thoroughly in cold running water to remove brine.
2. Bring 1 quart water to a boil. Add leaves and parboil 3 minutes. Drain.
3. Select 4 or 5 heavy leaves and line bottom of a mediumsize Dutch oven. Set aside.
4. To prepare filling, heat ½ cup olive oil in a medium skillet. Add onion and cook until translucent. Remove with a slotted spoon.
5. In a saucepan, parboil rice in 1 cup water until liquid is absorbed.
6. Combine rice, onion, lemon juice, pine nuts, currants, dill, mint, and parsley. Season with salt and pepper. Cool.
7. To fill grapevine leaves, place a leaf on a working surface, rough side up with stem pointing toward you. Place about a teaspoon of the rice mixture at the base of the leaf. Lift the bottom sides of the leaf up onto the filling. Fold both the right and left sides of the leaf over the filling. Roll up, tucking the edges in.
8. Place the stuffed grape leaves side by side in the Dutch oven to cover the bottom. Put a second layer on top of the first one. Continue to do this until all the stuffed leaves have been put in.
9. Add water and olive oil to cover. Place an inverted plate on the grape leaves. Bring to boiling. Cover Dutch oven, lower heat, and simmer 1 hour. Taste a stuffed grape leaf to see if rice is tender. If necessary, continue cooking.
10. Cool in liquid. Remove carefully with a spoon. Chill in refrigerator 24 hours before serving. Serve cold.
Stuffed Grape Leaves Recipe: ABOUT 50 STUFFED GRAPE LEAVES
Stuffed Grape Leaves