Grape Leaves Stuffed with Rice
Yield
6 servingsPrep
5 minCook
45 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | tablespoons |
onions
chopped |
|
| 1 | cup |
vegetable oil
|
|
| 2 | cups |
water
|
|
| 1 | cup |
brown rice
|
|
| 1 | teaspoon |
salt
|
|
| 2 | teaspoons |
kelp
|
* |
| 2 | teaspoons |
dill weed
|
|
| ¼ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
peppermint
|
* |
| 1 | teaspoon |
paprika
|
|
| ½ | teaspoon |
black pepper
|
|
| ½ | teaspoon |
allspice
|
|
| 1 | each |
lemon
juice only |
|
| 12 | each |
grape leaves
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 75 | ml |
onions
chopped |
|
| 237 | ml |
vegetable oil
|
|
| 473 | ml |
water
|
|
| 237 | ml |
brown rice
|
|
| 5 | ml |
salt
|
|
| 1E+1 | ml |
kelp
|
* |
| 1E+1 | ml |
dill weed
|
|
| 1.3 | ml |
cinnamon
|
|
| 2.5 | ml |
peppermint
|
* |
| 5 | ml |
paprika
|
|
| 2.5 | ml |
black pepper
|
|
| 2.5 | ml |
allspice
|
|
| 1 | each |
lemon
juice only |
|
| 12 | each |
grape leaves
|
* |
Directions
Sauté onions in oil until light brown.
Add 1 cup water with the rice, salt and kelp.
Mix well. Cover and cook until the water is absorbed.
Remove from heat, cool slightly and add remaining spices.
Place 1 generous teaspoons of filling onto each grape leaf.
Make one fold up from the base of the leaf, tuck in the sides and roll up tightly.
Place in a heavy saucepan and fold down, packing the rolls tightly.
Add remaining cup of water and lemon juice.
Cook slowly over low heat until almost all the liquid has been absorbed.
Serve hot or cold.
