| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Greek |
August 1994 |
1 |
servings |
INGREDIENTS
| 6 |
tb |
Olive oil |
| 1 |
|
Onion; chopped |
| 2/3 |
c |
Uncle Ben's Long Grain and Wild Rice; (about 4 1/2 ounces) |
| 1/2 |
ts |
Ground allspice |
| 1 1/2 |
c |
Water |
| 1/4 |
c |
Dried currants |
| 1/4 |
c |
Pine nuts |
| 1 |
|
Jar grape leaves; * drained (8-ounce) |
| 1/4 |
c |
Water |
| 1/4 |
c |
Fresh lemon juice |
|
|
Fresh lemon wedges |
|
|
Chopped fresh parsley |
INSTRUCTIONS
*Available at Greek, Middle Eastern and most Italian markets.
Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onion
and saute until tender, about 5 minutes. Add rice and allspice and stir 30
seconds. Add 1 1/2 cups water and currants and bring to boil. Reduce heat
to low, cover and simmer until water is absorbed and rice is tender, about
20 minutes. Remove from heat.
Heat 1 tablespoon oil in heavy small skillet over medium-low heat. Add pine
nuts and saute until golden brown, about 6 minutes. Mix nut mixture into
rice. Season with salt and pepper.
Bring large pot of water to boil. Add grape leaves and stir to separate.
Turn off heat; let stand 1 minute. Drain. Rinse with cold water to cool;
drain well.
Cover bottom of heavy large skillet or Dutch oven with about 10 grape
leaves, pressing about 1 inch up sides of skillet. Arrange 1 leaf, vein
side up, on work surface. Place 1 rounded tablespoon rice filling near
stem. Fold in sides, then roll up jelly roll fashion. Repeat with remaining
filling and leaves. Arrange stuffed leaves, seam side down, close together
in leaf-lined skillet. Drizzle 3 tablespoons oil over. Add 1/4 cup water
and fresh lemon juice. Bring to boil. Reduce heat to medium-low, cover and
cook 50 minutes. Cool completely. (Grape leaves can be made 1 day ahead.
Cover and refrigerate.)
Arrange stuffed grape leaves on platter. Garnish with lemon and parsley.
Make about 30.
Bon Appetit August 1994
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