Stuffed Grape Leaves

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* Exported from MasterCook Buster *

 

Isle Of Lesbos Stuffed Grape Leaves

 

Recipe By : Empress Jackie W.

Serving Size : 1 Preparation Time :

Categories : Appetizer Greek

Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 bottle grape leaves in brine -- (available at

-- natural or gourmet

-- shops)

3 cups cooked brown rice

1/2 cup lemon juice -- (or more or less to

-- taste)

1/4 cup fresh dill -- chopped (approx)

1 tablespoon white wine vinegar

1/2 cup chopped pinenuts -- not toasted

1/2 cup plus

3 tablespoons olive oil -- (or more to taste)

2 tablespoons fresh mint -- chopped (at least)

2 teaspoons cracked black pepper

1/2 cup dried currants -- (optional)

-- salt to taste

 

Combine the brown rice, cooked, with the lemon juice, vinegar, olive

oil, herbs, pinenuts, pepper and currants. Mix well.

 

Mound about one tablespoon in the center of a grape leaf, toward the

stem. Next, start rolling it up from the stem end. As you get to just

before the middle, tuck in the sides, then finish the roll and place

seam side down. Basically, it's rolled like a burrito.

 

Some folks say steam these to soften, but I think they're great raw--

crunchy outside. If you want to steam them, place them in a frying pan

with a thin layer of water and cover and heat at low till soft.

 

From _Soy Not Oi!_, a vegan zine from the Hippycore Krew

 

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