Rice Stuffed Grape Vine Leaves
|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|
|Ground pepper||To Taste|
|Tomatoes||2 Medium, peeled, seeded, chopped|
|Lemon juice||1 Tablespoon|
|Olive oil||1⁄4 Cup (4 tbs)|
|Lemon wedges||2 (For Garnish)|
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.