Name: Stuffed Grape Leaves
Ingredients: 1 c Cooked rice; cold; 1 ts White wine vinegar; 1 tb Chopped mint; 1 tb Diced shallots; 3/4 c Crumbled feta cheese -; (about 6 to 8 ozs); 2 tb Olive oil; Salt; to taste; Freshly ground black pepper; to taste; 4 Grape leaves in brine; rinsed; === TOMATO VINAIGRETTE ===; 1/2 c Diced tomatoes; 2 tb Diced shallots; 1/4 c Olive oil; 2 tb Chopped parsley; Salt; to taste; Freshly ground black pepper; to taste

CATEGORY	CUISINE	TAG	YIELD
Dairy		Essnce12	2	servings

INGREDIENTS

1	c	Cooked rice; cold
1	ts	White wine vinegar
1	tb	Chopped mint
1	tb	Diced shallots
3/4	c	Crumbled feta cheese -; (about 6 to 8 ozs)
2	tb	Olive oil
		Salt; to taste
		Freshly ground black pepper; to taste
4		Grape leaves in brine; rinsed
		=== TOMATO VINAIGRETTE ===
1/2	c	Diced tomatoes
2	tb	Diced shallots
1/4	c	Olive oil
2	tb	Chopped parsley
		Salt; to taste
		Freshly ground black pepper; to taste

INSTRUCTIONS

For the vinaigrette: In a small bowl, combine the tomatoes, shallots, olive
oil, parsley and season to taste. Set aside. In a small bowl combine the
rice, vinegar, mint, shallots, feta, olive oil and salt and pepper. Lay out
the four grape leaves and divide the filling among the leaves, making a
small pile in the center of the leaves. Fold the end of the leaf over the
filling, fold over the sides, and roll the leaves up. Place on a small
plate and drizzle with the vinaigrette. This recipe yields 2 appetizer
portions.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2168 broadcast 07-18-1996) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
08-05-1996
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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