Grape Leaves Stuffed with Rice

From Vegetable Cookbook

Vegetables Recipes

Yield: Serves 6 to 8

Grape leaves wrapped around an aromatic filling of rice, raisins, and pine nuts may be served hot as an accompaniment to roast lamb or offered cold as an appetizer.

• 32 large grape leaves
• 3 tablespoons olive oil
• 3 tablespoons butter
• 2 medium onions, coarsely chopped
• 1/3 cup raisins
• 1/2 cup chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh basil
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• Generous pinch of cayenne
• 1-1/2 cups cooked rice
• 1/4 cup pine nuts, toasted
• 3 tablespoons lemon juice

1. Prepare the grape leaves. Drain on absorbent paper and pat dry. Set aside.

2. In a large skillet, heat the oil and butter until the butter melts. Add the onions, tossing to coat. Stir over medium heat until the onions are tender. Add the raisins, parsley, mint, basil, cinnamon, salt, and cayenne. Stir over medium heat for 1 minute. Mix in the rice and pine nuts and remove from the heat.

3. Select 24 of the most well-formed leaves and reserve the rest. Take up a leaf and lay it in front of you underside up. Place a tablespoon of filling at the stem end. Fold the sides over and roll into a tight bundle, Repeat with the remaining leaves,

4. To cook, line a large skillet or Dutch oven with the reserved leaves. Sprinkle on 2 tablespoons of the lemon juice, then arrange the bundles over the leaves seam side down. Make 2 layers if necessary, Add enough water to cover the leaves, Cover the pan and simmer for 30 minutes. Transfer with a slotted spoon to a serving dish and sprinkle with the remaining tablespoon of lemon juice. Serve hot or refrigerate until chilled.

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