Stuffed Grape Leaves
|Onions||3 Large, chopped|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Long grain wild rice||6 Ounce (1 Package)|
|Tomato sauce||8 Ounce (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Ground pepper||1⁄4 Teaspoon|
|Parsley||1 1⁄2 Cup (24 tbs), minced|
|Lemon juice||2 Tablespoon|
|Grape leaves||16 Ounce (1 Jar)|
|Water||2 Cup (32 tbs)|
|Parsley||1 Tablespoon (For Garnish)|
|Lemon wedges||4 Small (For Garnish)|
Preheat oven to 350° F (177°C).
In a large skillet, cook onions in vegetable oil until golden.
Stir in contents of rice and seasoning packets, tomato sauce and water.
Bring to a boil.
Cook over low heat until all liquid is absorbed, about 25 minutes.
Stir in salt, pepper, parsley and lemon juice.
Rinse grape leaves under cold water; dry thoroughly.
Place leaves rib side down.
Place a rounded teaspoonful of filling in center of each leaf.
Fold both sides over to center.
Fold over one end and roll up.
Arrange in a 2-quart casserole, seam side down.
Add 2 cups water.
Weight down stuffed leaves with an oven-proof plate.
Bake 45 minutes.
Refrigerate until chilled, still weighted down.
Serve cold with parsley and lemon wedges.