Stuffed Grape Leaves
|Chopped onion||2 Tablespoon|
|Cooked rice||2 Cup (32 tbs)|
|Olive oil/Salad oil||2 Tablespoon|
|Chopped parsley||2 Tablespoon|
|Vine leaves||16 Ounce|
|Lemon juice||2 Tablespoon|
|Tomato juice||1 Cup (16 tbs)|
Make filling: In hot butter in small skillet, saute onion until golden.
Add the rice, oil, salt, pepper, and parsley; mix well.
Lay vine leaves, shiny side down, on flat surface.
Place 1 teaspoon rice mixture on each.
Fold sides of each leaf over filling; then roll up, starting from narrow end.
Place stuffed leaves, seam side down, close together, in bottom of medium skillet.
Pour lemon and tomato juices over them.
Set a heavy plate or pie plate on top, to keep rolls in place during cooking.
Bring to boiling; reduce heat, and simmer, covered, 20 minutes.
Remove from heat.
Cool to room temperature.
Refrigerate rolls until they are cold.
To serve: Lift out of liquid with slotted utensil.
If desired, brush with olive oil, to make leaves shiny.