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Vanna's Recipes

Recipe Type

STUFFED GRAPE LEAVES
Ingredients
  • 2 cups vegetable stock or water
  • 1 cup brown rice
  • 1/3 cup grated radish
  • 1/3 c chopped scallions or green onions
  • 1/2 c minced celery
  • 3/4 c chopped fresh mint leaves
  • 2 T olive oil
  • 2 t white wine vinegar
  • 2 t lemon juice
  • 1/3 c currants or yellow raisins
  • 1/4 c pine nuts
  • 1/4 t fresh ground pepper
  • 1 T capers
  • 36 grape leaves
  • 1 bunch chives
  • 1 t Olive oil
  • 1 T lemon juice
Preparation

Bring stock to a boil in large pot. Add rice. Reduce heat and simmer covered for 45 minutes. (All water should be absorbed) Fluff rice with a fork. Mix rice and all other filling ingredients in a large bowl. Rinse grape leaves. Spread leaves out and spoon 1 1/2 tablespoons of filling on end of each leaf. Roll up, folding outer edges in. Take 3 to 5 " long chives and dip briefly in boiling water to make more pliable. Tie them around each stuffed grape. Place leaves in casserole dish and drizzle olive oil and lemon juice over them. Cover with foil, bake for 10 minutes at 350. Serve warm or cold.

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