| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Lebanese |
Lebanese, Rice |
1 |
Servings |
INGREDIENTS
| 40 |
|
Grape leaves, 3-4" fresh |
|
|
or canned 40 to 50 |
| 5 1/2 |
c |
Parsley, finely chopped |
| 1 |
c |
Uncooked rice |
| 2 |
|
Tomatoes, peeled |
| 1/2 |
|
Green onions |
| 1 |
|
Dry onion |
| 1/2 |
c |
Lemonjuice |
| 1/2 |
c |
Olive oil |
|
|
Salt and pepper, to taste |
INSTRUCTIONS
1998
Finely chop all vegetables except grape leaves and mix well. Stuff,
roll, and arrange in pan for cooking. Ends of grape leaves are always
folded in to secure filling. Pour lemon juice and oilive oil over
rolls. Barely cover rolls with water. Place a pottery plate over rolls
so that they remain firm and intact. Cover pan and cook on medium heat
for 25 minutes or until rice is tender; add more water, if necessary.
To serve: Drain any excess liquid. Unmold by placing plate ofer the
pot and inverting it. Recipe by: Lebanese Cuisine, Madelain Farah
Posted to MC-Recipe Digest by shade <liveoak@polaris.net> on Feb 25,
A Message from our Provider:
“You’re never too young for God”