Title: Stuffed Grape Leaves (Vegetarian)
Categories: Vegetable
Yield: 36 Servings
| 36 | | Grape Leaves |
| 1 1/4 | c | Long-Grain Brown Rice |
| 1 | lg | Onion Chopped |
| 2 | tb | Chopped Parsley |
| 2 | | Tomatoes Peeled & Chopped |
| 1/2 | c | Pine Nuts |
| 1/2 | c | Raisins |
| 1/2 | ts | Cinnamon or Allspice |
| 2 | | Crushed Garlic Cloves |
| | | Black Pepper |
| 6 | tb | Olive Oiil |
| 1/2 | c | (Generous) Water |
| | | Juice Of 1-2 Lemons. |
1. Drain Leaves and Rinse Under Cold Water & Drain Again.
2. Half Fill a Large Saucepan With Water, add the Rice and Boil for 10
Min., Then Drain and Mix With the Onion, Parsley, Tomatoes, Pine Nuts,
Raisins, Cinnamon or Allspice, Garlic & Pepper To Taste.
3. Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the Edges
Over and the the Little Bundles Side By Side in a Frying Pan With a Lid.
4. Mix Together the Oil and Water and Pour Over the Grape
Leaves.Sprinkle a Little Lemon Juice on Top.
5. Cook Covered Over a Very Gentle Heat for 2-2 1/2 Hours until the Rice
and Leaves Are Tender. add More Water If Necessary. Cool, Then Chill.
7. Arrange the Stuffed Leaves on a Large Plate or in a Shallow Basket With
a Bowl Of Yogurt & Mint Dressing in the Middle To Dip the Leaves Into.
Garnish With Lemon Slices.
Yogurt & Mint Dressing: About 1/2 C. Of Yogurt and 2 T. Chopped Mint
Mixed Together.