Recipe

Brown Rice-stuffed Grape Leaves In Tomato Sauce Recipe

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Ingredients

Directions

Step #1 Bring water to a boil in a medium saucepan; add rice & 1/2 tsp salt.
Step #2 Cover up, reduce heat, & let simmer 40 mins or until liquid is absorbed.
Step #3 Remove from heat; uncover & cool to about room temp.
Step #4 Heat oil In a large-ish nonstick skillet over medium-low heat.
Step #5 Add leek; cook 10 mins or until tender, stirring frequently (do not brown).
Step #6 Add garlic; cook 1 min.
Step #7 Reserve 1/4 c leek mixture; stir remaining leek mixture into rice.
Step #8 Stir parsley & next 7 ingredients (parsley through 1/8 tsp salt) into rice mixture.
Step #9 Add 1/8 tsp pepper.
Step #10 Combine reserved 1/4 c leek mixture, tomatoes, & 1/8 tsp black pepper in skillet; bring to a boil.
Step #11 Reduce heat, & let simmer 10 mins.
Step #12 Remove from heat.
Step #13 Rinse grape leaves with cold water; drain well.
Step #14 Pat dry with paper towels.
Step #15 Remove stems; discard.
Step #16 Select 24 large leaves; reserve remaining leaves for another use.
Step #17 Spoon 1 rounded tbsp of rice mixture onto center of each grape leaf.
Step #18 Bring 2 opposite points of leaf to center; fold over filling.
Step #19 Beginning at 1 short side, roll up leaf tightly, jelly roll fashion.
Step #20 Repeat procedure with remaining leaves.
Step #21 Nestle stuffed grape leaves, seam sides down, in tomato sauce.
Step #22 Cover up & cook over medium-low heat 20 mins or until thoroughly heated.
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