Wild Rice-stuffed Grape Leaves - Bon Appetit Recipe
Yield: 30 servingsRecipe by luhu.jp
Ingredients:
6 tbsp: Olive oil,
1: Onion, chopped
2/3 cup: , (about 4 1/2 oz) Uncle Bens Long Grain and Wild Rice
1/2 tsp: Ground allspice,
1 1/2 cup: Water,
1/4 cup: Dried currants,
1/4 cup: Pine nuts,
1: 8-oz jar grape leaves, * drained
1/4 cup: Water,
1/4 cup: Fresh lemon juice,
Fresh lemon wedges,
Chopped fresh parsley,
Directions:
Heat 2 T oil in heavy medium saucepan over medium heat. Add onion and
saute until tender, about 5 minutes. Add rice and allspice and stir
30 seconds. Add 1 1/2 C water and currants and bring to boil. Reduce
heat to low, cover and simmer until water is absorbed and rice is
tender, about 20 minutes. Remove from heat.
Heat 1 T oil in heavy small skillet over medium-low heat. Add pine
nuts and saute until golden brown, about 6 minutes. Mix nuts into
rice. Season with salt and pepper.
Bring large pot of water to boil. Add grape leaves and stir to
separate. Turn off heat; let stand 1 minute. Drain. Rinse with cold
water to cool; drain well.
Cover bottom of heavy large skillet or Dutch oven with about 10 grape
leaves, pressing about 1 inch up sides of skillet. Arrange 1 leaf,
vein side up, on work surface. Place 1 rounded tablespoon rice
filling near stem. Fold in sides, then roll up jelly roll fashion.
Repeat with remaining filling and leaves. Arrange stuffed leaves,
seam side down, close together in leaf-lined skillet. Drizzle 3 T oil
over. Add 1/4 C water and fresh lemon juice. Bring to boil. Reduce
heat to medium-low, cover and cook 50 minutes. Cool completely.
(Grape leaves can be made 1 day ahead. Cover and refrigerate.)
Arrange stuffed grape leaves on platter. Garnish with lemon and
parsley.
*Available at Greek, Middle Eastern and most Italian markets.
Bon Appetit/August/94 Scanned & edited by Di Pahl &
Source from luhu.jp
saute until tender, about 5 minutes. Add rice and allspice and stir
30 seconds. Add 1 1/2 C water and currants and bring to boil. Reduce
heat to low, cover and simmer until water is absorbed and rice is
tender, about 20 minutes. Remove from heat.
Heat 1 T oil in heavy small skillet over medium-low heat. Add pine
nuts and saute until golden brown, about 6 minutes. Mix nuts into
rice. Season with salt and pepper.
Bring large pot of water to boil. Add grape leaves and stir to
separate. Turn off heat; let stand 1 minute. Drain. Rinse with cold
water to cool; drain well.
Cover bottom of heavy large skillet or Dutch oven with about 10 grape
leaves, pressing about 1 inch up sides of skillet. Arrange 1 leaf,
vein side up, on work surface. Place 1 rounded tablespoon rice
filling near stem. Fold in sides, then roll up jelly roll fashion.
Repeat with remaining filling and leaves. Arrange stuffed leaves,
seam side down, close together in leaf-lined skillet. Drizzle 3 T oil
over. Add 1/4 C water and fresh lemon juice. Bring to boil. Reduce
heat to medium-low, cover and cook 50 minutes. Cool completely.
(Grape leaves can be made 1 day ahead. Cover and refrigerate.)
Arrange stuffed grape leaves on platter. Garnish with lemon and
parsley.
*Available at Greek, Middle Eastern and most Italian markets.
Bon Appetit/August/94 Scanned & edited by Di Pahl &
Source from luhu.jp