Thursday, August 23, 2007

Grape Leaves

There is no eating just one here. Double or triple the recipe to make a boat-load. Enjoy!

  • 2 dozen grape leaves, fresh or jarred
  • 1 cup rice
  • 1/2 onion, finely diced
  • 6 tbsp chopped fresh parsley
  • 1 1/4 cup lemon juice
  • 1 generous pinch salt
  • 6 cups water
Rinse rice in water and drain. Mix wet rice, onion, parsley, 1/4 cup lemon juice and salt together, and allow to stand for 1 hour. It's easier to use store bought preserved grape leaves. Take the leaves out of the jar and rinse well. Lay each leaf flat and remove any stem. Put a tbsp of the rice filling on the leaf and roll, folding the sides in.

Place the stuffed leaves in a circular pattern on the bottom of a large 6-8 quart pot. Leave enough room between them to expand a bit as the rice cooks. Layer them until they are all in the pot, then add 1 cup of lemon juice and 6 cups of water. Water should be even with the top of the leaves. Place a flat plate over the leaves to weigh them down and keep them in place. Bring the water to a boil and then simmer for 15-20 minutes until they are tender and rice is cooked. Serve hot or cold.

*Addt'l ingredients: raisins, ground beef or diced chicken.

Courtesy of Aura of Arc

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