| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Lebanese |
Rice, Lebanese |
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 |
lg |
Tomatoes; peeled |
| 1/2 |
bn |
Green onions |
| 1 |
sm |
Dry onion |
| 1/2 |
c |
Lemonjuice |
| 1/2 |
c |
Olive oil |
|
|
Salt and pepper; to taste |
INSTRUCTIONS
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, 1998
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