Rice Stuffed Grape Leaves2013-06-20
- Servings : 24
Use these as appetizers, as part of Mediterranean Plate for dinner.
- 1 cup long-grain rice
- 2 cups boiling water
- 1 cup chopped onion
- 1/2 cup chopped green onions
- 2 cloves garlic, finely chopped
- 2 Tbs cooking oil or olive oil
- parsley stems
- dillweed stems
- 1/2 cup parsley, snipped
- 1/4 cup dillweed, snipped
- 1/4 cup lemon juice
- 1/2 tsp salt
- 1/3 16 oz jar grape leaves, drained
- plain yogurt
- lemon slices
- dill sprigs
Cook rice in boiling water, covered 5 minutes. Drain. (Rice will not be done)
Cook onion, green onion, and garlic in olive oil in a medium saucepan till onion is tender but not brown, stirring occasionally. Remove from heat.
Place parsley stems and dillweed stems in a 3- quart saucepan. Add snipped parsley, dillweed, lemon juice, salt and rice to onion mixture.
Carefully separate and rinse grape leaves. Cut large leaves in half. Remove stems and place, with damaged leaves, in a saucepan with parsley and dill stems.
Fill grape leaves; Place each leaf, rough side up, on a work surface. Spoon about 2 tablespoons of rice mixture onto center. Fold bottom of leaf, then sides, overfilling. Roll up tightly from bottom. Place rolls, point side down, in the leaf-and -stem lined pan. Repeat with remaining leaves and filling, arranging rolls close together and in layers.
Weigh down rolls with a heavy plate. Pour boiling water over rolls to the level of the plate. Bring to boiling; Reduce heat, cover and simmer for 20 minutes or until rice is tender. Cool; chill.
Serve cold with yogurt. Garnish with lemon slices and dill sprigs, if desired