Stuffed Grape Leaves

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 Stuffed Grape Leaves

 

3 C. baasmati rice, soaked in boiling water and salt for 1hr.

1/2 C. olive oil

Juice of one large lemon

1 bunch green onions, chopped

1 bunch parsley, minced

1 large, firm tomato, chopped

1 tsp. dried mint

salt and pepper to taste

Jar of grape leaves (middle eastern or Greek market) rinse them and lay out

flat.

 

Thoroughly rinse rice and drain well. Mix the rice and all the above

ingredients in a bowl. If you are using fresh grape leaves blanch in

boiling water for a minute. Stuff and cook. You could use torn grape

leaves or slices of tomato to line the bottom of the pan so that the

bottom layer of stuffed grape leaves won't scorch.