Stuffed Grape Leaves Recipe
Ingredients
| Butter/Margarine | 2 Tablespoon (Filling:) | |
| Onion | 2 Tablespoon, chopped (Filling:) | |
| 2 cups fluffy cooked rice | ||
| 2 tablespoons olive or salad oil | ||
| Salt | 1 Teaspoon (Filling:) | |
| Pepper | 1/8 Teaspoon (Filling:) | |
| Parsley | 2 Tablespoon, chopped (Filling:) | |
| 1 jar (16 oz) vine leaves, drained and separated | ||
| Lemon juice | 2 Tablespoon (Filling:) | |
| Tomato juice | 1 Cup (16 tbs) (Filling:) | |
Directions
Make filling: In hot butter in small skillet, saute onion until golden.
Add the rice, oil, salt, pepper, and parsley; mix well.
Lay vine leaves, shiny side down, on flat surface.
Place 1 teaspoon rice mixture on each.
Fold sides of each leaf over filling; then roll up, starting from narrow end.
Place stuffed leaves, seam side down, close together, in bottom of medium skillet.
Pour lemon and tomato juices over them.
Set a heavy plate or pie plate on top, to keep rolls in place during cooking.
Bring to boiling; reduce heat, and simmer, covered, 20 minutes.
Remove from heat.
Cool to room temperature.
Refrigerate rolls until they are cold.
To serve: Lift out of liquid with slotted utensil.
If desired, brush with olive oil, to make leaves shiny.
Makes 48.
Add the rice, oil, salt, pepper, and parsley; mix well.
Lay vine leaves, shiny side down, on flat surface.
Place 1 teaspoon rice mixture on each.
Fold sides of each leaf over filling; then roll up, starting from narrow end.
Place stuffed leaves, seam side down, close together, in bottom of medium skillet.
Pour lemon and tomato juices over them.
Set a heavy plate or pie plate on top, to keep rolls in place during cooking.
Bring to boiling; reduce heat, and simmer, covered, 20 minutes.
Remove from heat.
Cool to room temperature.
Refrigerate rolls until they are cold.
To serve: Lift out of liquid with slotted utensil.
If desired, brush with olive oil, to make leaves shiny.
Makes 48.
Chef
