Stuffed Grape Leaves with Rice and Herbs

[mos]

Stuffed Grape Leaves with Rice and Herbs
16-oz jar brined grape leaves
1-cup olive oil (divided into 1/2 cups)
6 large onions, minced
3 cups cooked long grain rice
1 cup fresh parsley, chopped
1/2 cup fresh dill, chopped
1/2 cup pine nuts
2 tbs dried mint
1 1/2 tsp salt
1/2 tsp freshly ground black pepper
juice of two lemons
Brined grape leaves are packed by weight so the quantity will vary from jar to jar.
Rinse the leaves well to remove brine. Place the leaves in boiling water and boil for 3 to 5 minutes to soften them and make them more pliable. Remove from water and set aside.
In a large skillet, over medium high heat, heat 1/2 cup olive oil. Sauté the onions until translucent, about 5 minutes. Stir in the rice, parsley, dill, pine nuts, mint, salt and pepper. Remove from heat and stir in the lemon juice. Allow the filling to cool.
Line the bottom of a heavy saucepan with 2 or three grape leaves.
Place a leaf with the stem towards you on a flat surface. The underside of the leaf should be face up. Using the point of a sharp paring knife cut out the stem of the leaf. Overlap the bottom two sections of the leaf toward the center.
Place a tablespoon of filling in the bottom center of the leaf, just above the stem. Fold the bottom section up to cover the filling. Fold the sides in towards the center.
Continue rolling the packet up towards the top point of the leaf.
Place the rolls in layers in the saucepan. Be sure to place the packets with the seam on the bottom.
Pour remaining 1/2 cup olive oil over the stuffed grape leaves and enough water to cover them by about an inch. Place an inverted heatproof plate on top of the rolls to keep them submerged in the water. Cover the saucepan and bring to a boil. Lower the heat and simmer over low heat for 15-20 minutes or until the leaves are tender and the rice filling is heated through.

[Teena]

Sounds great, can’t wait to try it!!!

[mos]

Oh, please let us know how your family likes it!

[Author]

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