Greek Stuffed Grape Leaves

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Greek Stuffed Grape Leaves

 

1/2 cup olive oil

3 large onions, chopped

1 t. salt

1 cup uncooked rice

1 T. fresh dill, chopped, or

1 t. dry dillweed

1/2 cup chopped parsley (reserve stems)

5 green onions, minced

2 lemons

2 1/2 cups water

1 1/2-pound jar grape leaves in brine

 

Heat 1/4-cup olive oil and chopped onions. Sauté until

onions are clear. Add salt and rice; cook for 10

minutes, stirring occasionally. Add dill, parsley,

green onions, juice of one lemon, and 1/2- cup water.

Cook for 10 minutes, or until liquid is absorbed.

Rinse grape leaves, separate carefully, and place

shiny side down. Put one teaspoon of filling on each

side near the base. Starting at the base, fold over

once; then fold in sides. Roll tightly toward the top

of the leaf. Arrange the rolls in a large kettle with

stems of parsley between the layers. Add remaining

1/4-cup of olive oil, juice of 1 lemon, and 1 cup of

water. Weigh down the rolls in the pan with a heavy

plate and simmer for 30 minutes. Add remaining 1 cup

of water and simmer 20 minutes longer. Remove from pan

and serve warm as part of a main course, or cooled as

an appetizer. Serve with additional lemon juice.

 

Yield: 30 rolls.

 

Calories per roll: 103; protein: 1.2 grams;

carbohydrate: 11 grams; fat: 6 grams; cholesterol: 0

milligrams.

 

 

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ParadeMark 12: 30,31

 

 

 

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