Guest guest Posted March 11, 2002 Report Share Posted March 11, 2002 Hi I am SAHM in Southern California. Does anyone have a stuffed grape leaves recipe? Amirah mommy to 18 month old Will Ocean ===== " There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle. " --Albert Einstein Try FREE Mail - the world's greatest free email! / Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 11, 2002 Report Share Posted March 11, 2002 This recipe is tried and true. * Exported from MasterCook * Stuffed Grape Leaves (Vegetarian) Recipe By :Jan Barnhurst Serving Size : 90 Preparation Time :0:00 Categories : Barnhurst Family Ethnic Greek Vegan Vegetarian Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 large leeks -- finely chopped 3/4 cup olive oil 2 cups long-grain brown rice 1 ounce fresh dill -- finely chopped 1 ounce fresh parsley -- finely chopped 1 ounce fresh mint -- finely chopped sea salt -- to taste freshly ground black pepper -- to taste 1 cup pine nuts 1 cup ground almonds 1 quart grape leaves 3 lemons -- juiced 3 cups vegetable broth -- warmed Place the leeks in a saucepan with half the oil over medium heat. Stir the leeks until only very light brown and then remove from the heat. In the meantime, boil the rice in slightly salted water ( in a ratio of 1 part rice to 1.5 parts water) for 15 to 20 minutes before draining and adding it to the leek. Add the dill, parsley, mint, salt and pepper, 2 teaspoons of the olive oil, the pine nuts and the almonds. Mix them gently together. Drain the liquid from the grape leaves and rinse them well in cool water. Cover the bottom of an oven safe pan with a layer of leaves. Take the leaves one by one, placing 2 teaspoons of the mixture onto each and carefully fold into an envelope shape and place into the pan. When all the leaves have been used, pour the lemon juice and the rest of the olive oil over them. Add salt and pepper to taste and, before covering them with the warm broth, place one or two plates over them to keep the stuffed grape leaves in place during the cooking process. Place lid on pan and cook in a 350º F oven for approximately 1 hour until the broth evaporates. Remove from oven, remove lid and plates and allow to cool for about 10 minutes before serving. May be served hot or cold. Cuisine: " Greek " Ratings : Easy 3 Quick 3 Tasty 10 - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 63 Calories; 4g Fat (52.5% calories from fat); 1g Protein; 6g Carbohydrate; 1g Dietary Fiber; trace Cholesterol; 187mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted March 12, 2002 Report Share Posted March 12, 2002 Thanks. I'll give a try. Amirah --- MBarnhurst wrote: > This recipe is tried and true. > > > * Exported from MasterCook * > > Stuffed Grape Leaves > (Vegetarian) > > Recipe By :Jan Barnhurst > Serving Size : 90 Preparation Time :0:00 > Categories : Barnhurst Family > Ethnic > Greek > Vegan > Vegetarian > > Amount Measure Ingredient -- > Preparation Method > -------- ------------ > -------------------------------- > 3 large leeks -- finely chopped > 3/4 cup olive oil > 2 cups long-grain brown rice > 1 ounce fresh dill -- finely > chopped > 1 ounce fresh parsley -- finely > chopped > 1 ounce fresh mint -- finely > chopped > sea salt -- to taste > freshly ground black > pepper -- to taste > 1 cup pine nuts > 1 cup ground almonds > 1 quart grape leaves > 3 lemons -- juiced > 3 cups vegetable broth -- > warmed > > Place the leeks in a saucepan with half the oil > over medium heat. Stir the > leeks until only very light brown and then > remove from the heat. In the > meantime, boil the rice in slightly salted > water ( in a ratio of 1 part rice > to 1.5 parts water) for 15 to 20 minutes before > draining and adding it to the > leek. Add the dill, parsley, mint, salt and > pepper, 2 teaspoons of the olive > oil, the pine nuts and the almonds. Mix them > gently together. > > Drain the liquid from the grape leaves and > rinse them well in cool water. > Cover the bottom of an oven safe pan with a > layer of leaves. Take the leaves > one by one, placing 2 teaspoons of the mixture > onto each and carefully fold > into an envelope shape and place into the pan. > When all the leaves have been > used, pour the lemon juice and the rest of the > olive oil over them. Add salt > and pepper to taste and, before covering them > with the warm broth, place one > or two plates over them to keep the stuffed > grape leaves in place during the > cooking process. > > Place lid on pan and cook in a 350º F oven for > approximately 1 hour until the > broth evaporates. Remove from oven, remove lid > and plates and allow to cool > for about 10 minutes before serving. May be > served hot or cold. > > Cuisine: > " Greek " > Ratings : Easy 3 > Quick 3 > Tasty 10 > - - - - - - > - - - - - - - - - - - - - > > Per Serving (excluding unknown items): 63 > Calories; 4g Fat (52.5% calories > from fat); 1g Protein; 6g Carbohydrate; 1g > Dietary Fiber; trace Cholesterol; > 187mg Sodium. Exchanges: 1/2 Grain(Starch); 0 > Lean Meat; 1/2 Vegetable; 0 > Fruit; 1/2 Fat. > > > Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 > > ===== " There are only two ways to live your life: as though nothing is a miracle, or as though everything is a miracle. " --Albert Einstein Try FREE Mail - the world's greatest free email! / Quote Link to comment Share on other sites More sharing options...
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