Nuts & Rice Stuffed Grape Leaves
|Grape leaves in brine||8 Ounce (1 Jar)|
|Olive oil/Vegetable oil||1⁄4 Cup (4 tbs)|
|Onion||1 , chopped|
|Rice||1⁄2 Cup (8 tbs), uncooked|
|Pine nuts||2 Tablespoon|
|Chicken broth/Chicken bouillon||1 Cup (16 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Ground allspice||1⁄8 Teaspoon|
|Dried currants||2 Tablespoon|
|Hot water||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
|Lemon slices||4 (For Garnish)|
Gently separate leaves; rinse in warm water.
Select 35 to 40 full leaves without tears; reserve remaining leaves.
Cut stems from selected leaves; set aside.
Heat oil in a medium skillet.
Add onion; saute until softened.
Add rice and pine nuts; saute until lightly browned.
Stir in broth or bouillon, parsley, salt, pepper, lemon juice and allspice.
Cover and simmer over low heat 15 minutes.
Stir in currants; set stuffing aside.
Place a metal rack in bottom of a large kettle or Dutch oven.
Make a bed of imperfect reserved leaves on rack.
Place trimmed leaves on a flat surface, vein side up and stem-end toward you.
Spoon 1-1/2 to 2 tablespoons stuffing on stem-end of each.
Fold right and left sides over stuffing and roll up as tightly as possible jelly-roll fashion.
Stack stuffed leaves very close together over bed of leaves.
Place a heavy plate or dish on top of stuffed grape leaves to hold rolls in place.
Add hot water to cover.
Cover and simmer over low heat 45 to 50 minutes.
Remove cooked rolls from water; set aside to cool.
Arrange cooked rolls on a platter.
Garnish with lemon slices.