Mediterranean Stuffed Grape Leaves Recipe
Ingredients
| Vegetable stock or purified water - 2 cups | ||
| Brown rice | 1 Cup (16 tbs) (FILLING) | |
| Salt | 1 Teaspoon (FILLING) | |
| Radish | 1/3 Cup (16 tbs), grated (FILLING) | |
| Scallions or green onions - 1/3 cup, chopped | ||
| Celery | 1/2 Cup (16 tbs), minced (FILLING) | |
| Mint leaves | 3/4 Cup (16 tbs), chopped (FILLING) | |
| Olive oil | 2 Tablespoon (FILLING) | |
| White wine vinegar | 2 Teaspoon (FILLING) | |
| Lemon juice | 2 Teaspoon, squeezed (FILLING) | |
| Currants or yellow raisins - 1/3 cup | ||
| Pine nuts | 1/4 Cup (16 tbs) (FILLING) | |
| Black pepper | 1/4 Teaspoon (FILLING) | |
| Salt | 1 Pinch (FILLING) | |
| Capers | 1 Tablespoon (FILLING) | |
| Grape leaves | 36 (FILLING) | |
| Chives | 1 Bunch (100gm) (FILLING) | |
| Olive oil | 1 Teaspoon (FILLING) | |
| Lemon juice | 1 Tablespoon (FILLING) | |
Directions
GETTING READY
1) Preheat oven moderate to 350°F.
MAKING
2) In a large pot add stock or water and bring to boil.
3) Mix rice and salt.
4) Decrease heat, cover with a tight-fitting lid and simmer for 45 minutes..
5) Cook until the water evaporates.
6) With a fork fluff the rice.
7) In a large bowl add rice and other filling ingredients. With a spoon toss the mixture thoroughly.
8) Arrange grape leaves on a flat surface.
9) Spoon 1 1/2 tablespoons of the filling at the tail of each leaf. Roll up folding the outer edges in.
10) Dip three 5-inch-long chives in boiling water briefly.
11) Tie chives around each stuffed grape leaf.
12) In a small casserole dish arrange the leaves. Drizzle 1 teaspoon olive oil and 1 tablespoon lemon juice over them.
13) Cover with a foil.
14) Bake for 10 minutes.
SERVING
15) Serve warm or cold.
1) Preheat oven moderate to 350°F.
MAKING
2) In a large pot add stock or water and bring to boil.
3) Mix rice and salt.
4) Decrease heat, cover with a tight-fitting lid and simmer for 45 minutes..
5) Cook until the water evaporates.
6) With a fork fluff the rice.
7) In a large bowl add rice and other filling ingredients. With a spoon toss the mixture thoroughly.
8) Arrange grape leaves on a flat surface.
9) Spoon 1 1/2 tablespoons of the filling at the tail of each leaf. Roll up folding the outer edges in.
10) Dip three 5-inch-long chives in boiling water briefly.
11) Tie chives around each stuffed grape leaf.
12) In a small casserole dish arrange the leaves. Drizzle 1 teaspoon olive oil and 1 tablespoon lemon juice over them.
13) Cover with a foil.
14) Bake for 10 minutes.
SERVING
15) Serve warm or cold.
Chef
