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Stuffed Grape Leaves

ashlyn's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  Chopped onion 2 Tablespoon
  Cooked rice 2 Cup (32 tbs)
  Olive oil/Salad oil 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Chopped parsley 2 Tablespoon
  Vine leaves 16 Ounce
  Lemon juice 2 Tablespoon
  Tomato juice 1 Cup (16 tbs)
Directions

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.
Makes 48.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer

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