Stuffed Grape Leaves (Vegetarian)
Yield
36 servingsPrep
15 minCook
2 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
grape leaves
|
* |
| 1 ¼ | cups |
long grain rice
brown |
|
| 1 | large |
onions
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| 2 | each |
tomatoes
peeled and chopped |
|
| ½ | cup |
pine nuts
|
|
| ½ | cup |
raisins, seedless
|
|
| ½ | teaspoon |
cinnamon
or allspice |
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | x |
black pepper
|
*
|
| 6 | tablespoons |
olive oil
|
|
| ½ | cup |
water
|
|
| 1-2 | each |
lemon juice
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | each |
grape leaves
|
* |
| 296 | ml |
long grain rice
brown |
|
| 1 | large |
onions
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 2 | each |
tomatoes
peeled and chopped |
|
| 118 | ml |
pine nuts
|
|
| 118 | ml |
raisins, seedless
|
|
| 2.5 | ml |
cinnamon
or allspice |
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | x |
black pepper
|
*
|
| 9E+1 | ml |
olive oil
|
|
| 118 | ml |
water
|
|
|
lemon juice
|
|
Directions
Drain Leaves and Rinse Under Cold Water & Drain Again.
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.
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.
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 to 2½ Hours until the Rice and Leaves Are Tender. add More Water If Necessary. Cool, Then Chill.
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 ½ cup Of Yogurt and 2 tablespoon Chopped Mint. Mixed Together.
