| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Italian |
May 1995 |
1 |
Servings |
INGREDIENTS
| 1/2 |
c |
Olive oil |
| 2 |
|
Onions, finely chopped |
| 2 |
c |
Long-grain white rice |
| 5 |
T |
Fresh lemon juice |
| 3 |
T |
Chopped fresh Italian |
|
|
parsley |
| 3 |
T |
Finely chopped fresh dill |
| 5 |
c |
Hot water, or more |
| 1 |
|
Jar grape leaves, rinsed |
|
|
drained |
|
|
tough stems trimmed |
|
|
32-ounce |
|
|
Plain yogurt and lemon |
|
|
wedges |
| 1 |
|
Fat, 0 Other Carbohydrates |
INSTRUCTIONS
Heat oil in heavy large saucepan over medium-high heat. Add onions;
saute until translucent, about 7 minutes. Stir in rice, lemon juice,
parsley, dill and 1 cup hot water. Season with salt and pepper. Reduce
heat. Cover and simmer until rice is partially cooked and no liquid
remains, stirring occasionally, about 12 minutes. Remove from heat.
Cover bottom of heavy large wide saucepan with some grape leaves.
Place 1 large grape leaf on work surface. Spoon scant 1/4 cup rice
mixture in center at widest part of leaf. Fold bottom of leaf over.
Fold sides in. Roll up. Place seam side down in pan. Repeat filling
and rolling with remaining rice filling and grape leaves, stacking
filled leaves atop one another in pan if necessary. Pour enough hot
water over just to cover. Place heavy large heatproof plate over
stuffed grape leaves. Cover. Simmer over medium-low heat until leaves
are tender and rice is cooked through, about 1 hour. Using slotted
spoon, transfer stuffed grape leaves to platter. Serve warm or cold
with yogurt and lemon wedges. Makes About 24. Bon Appetit May 1995
Converted by MC_Buster. Per serving: 2413 Calories (kcal); 111g Total
Fat; (41% calories from fat); 29g Protein; 322g Carbohydrate; 0mg
Cholesterol; 161mg Sodium Food Exchanges: 19 Grain(Starch); 0 Lean
Meat; 3 1/2 Vegetable; 1/2 Fruit; 21 Converted by MM_Buster v2.0n.
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