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Rice Stuffed Grape Vine Leaves

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Ingredients
  Vine leaves 1 Pound
  Onion 1 Medium, finely chopped
  Pine nuts 1⁄2 Cup (8 tbs)
  Long grain rice 3⁄4 Cup (12 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Chopped parsley 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground pepper To Taste
  Cinnamon 1⁄2 Teaspoon
  Tomatoes 2 Medium, peeled, seeded, chopped
  Lemon juice 1 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Lemon wedges 2 (For Garnish)
Directions

Unfold vine leaves.
Rinse carefully under cold running water; drain.
Heat 1 1/2 tablespoons oil in saucepan.
Add onion; saute until limp.
Add pine nuts; cook over medium heat 5 minutes.
Add rice, raisins, and 1 1/2 cups water.
Cover; cook 20 minutes or until all liquid is absorbed.
Stir in parsley, salt, pepper, cinnamon, and tomatoes.
With stem end of leaf toward you, place approximately 1 tablespoon filling on each vine leaf.
Fold up stem end to enclose filling.
Fold sides to center; roll to form a neat package.
Do not try to secure rolls with toothpicks; they are fragile and will tear easily.
Place thin layer of unfilled vine leaves in bottom of large, heavy saucepan.
Tightly pack rolls in pan, seam-side-down, in layers.
Sprinkle each layer with some of lemon juice and part of the 1/4 cup oil.
Add 1 cup water; place heavy kitchen plate on top of rolls in pan to weight them down.
Cover pan; bring rolls to boil.
Reduce heat to simmer; cook 30 minutes.
Remove from heat; cool.
Carefully remove stuffed leaves from pan; serve them cold, garnished with lemon wedges.

Recipe Summary

Course: 
Side Dish
Ingredient: 
Rice
Interest: 
Party

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1 Comment

Anonymous's picture
This is a good reciepe for you to make i love these I buy them and eat them all the time I have to save my money to buy them it costs over 5 dollars for a large container. Jeanette Freeland