INGREDIENTS

INSTRUCTIONS

In a heavy 10" to 12" skillet, heat 3 tablespoons of
the olive oil over a moderate heat until a light haze
forms above it.  Add the onions & cook for 5 minutes,
stirring frequently, until they are soft & transparent
but not brown.  Add the rice & stir constantly for 2
to 3 minutes, or until the grains are coated with oil.
Do not let them brown. Pour in the water, add the salt
& a few grindings of pepper & bring to a boil over
high heat. Reduce the heat to low, cover tightly, &
simmer for about 15 minutes, or until the rice is
tender & has absorbed all the liquid.  In a small
skillet, heat 1 tablespoon of the remaining olive oil
& in it cook the pine nuts until they are a delicate
brown. Add them to the rice, then stir in the
currants. In a large pot, bring 2 quarts of water to a
boil over high heat. Drop in the grape leaves and
immediately turn off the heat.  Let the leaves soak
for 1 minute, then drain them in a sieve and plunge
them into a bowl or pan of cold water to cool them
quickly.  Gently separate the leaves and spread them,
dull sides up, on paper towels to drain.
Layer the bottom of a heavy 2 to 3 quart casserole
with 10 of the leaves. Stuff each of the remaining 30
leaves with about 1 tablespoon of the rice mixture.
Stack the stuffed leaves, side by side and seam sides
down, in layers in the casserole and sprinkle them
with the remaining 2 tablespoons of oil and the cold
water. Place the casserole over high heat for 3
minutes, reduce the heat to low and simmer, tightly
covered, for 50 minutes.  Then uncover and cool to
room temperature. To serve, arrange the stuffed grape
leaves attractively on a platter or individual plates
and garnish with lemon wedges.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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