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July 29, 2012

Greek Stuffed Grape Leaves

Greek Stuffed Grape Leaves

Ingredients:

4 Tbsp olive oil
1 medium onion, finely chopped
1 to 2 cloves garlic, finely chopped
1/3 cup uncooked rice
3/4 cup water
Salt and freshly ground pepper to taste
2 Tbsp pine nuts, lightly roasted
2 Tbsp dried raisins or currants
40 preserved grape leaves
Lemon wedges for garnish

Heat half the oil in a skillet over moderate heat and sauté the onion and garlic until tender but not brown, or about 5 minutes. Add the rice and stir for 2 minutes.

Add the water, salt, and pepper and bring to a boil. Reduce the heat and simmer tightly covered for 15 minutes, or until the rice is tender. Add the pine nuts and currants.

Bring a large pot of water to a boil and add the grape leaves. Remove from the heat immediately and allow to set for 1 minute. Drain the grape leaves and rinse in cold water. Separate the leaves and pat dry with paper towels.

Layer the bottom of a baking dish with 10 of the grape leaves. Place about 1 tablespoon of the rice mixture on each of the remaining 30 grape leaves and roll up into a burrito shape, folding the sides of the leaves over the filling as you roll to make compact, tight bundles.

Place the rolled leaves seam side down in the baking dish and drizzle with the remaining olive oil. Add a few tablespoons of water and bring to a boil over high heat. Reduce the heat and simmer tightly covered for 45 minutes.

Serve warm or at room temperature, garnished with lemon wedges.

Serves up 6 to 8.

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