Recipe

Rice-filled Grape Leaves Recipe

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Ingredients

Directions

Step #1 In a 2- to 3-quart pan over medium-high heat, frequently stir oil & onion until onion is limp, 7 to 9 mins.
Step #2 Add rice & stir 1 to 2 mins more.
Step #3 Add wine, Italian seasoning, mint, garlic, 1/4 c water, tomato sauce, currants, & pepper.
Step #4 Mix & bring to a boil.
Step #5 Cover up & let simmer over low heat/flame, stirring every once in awhile, until rice is almost tender to bite, 12 to 15 mins.
Step #6 Uncover & let cool at least 20 mins.
Step #7 Meanwhile, drain, rinse grape leaves, & pat dry.
Step #8 Line the bottom of a 9- by 13-inch baking dish with 5 or 6 leaves.
Step #9 Reserve 5 or 6 extra leaves.
Step #10 With scissors, trim stems from remaining leaves.
Step #11 To fill each leaf, place underside of leaf up with stem end toward you.
Step #12 Shape 1 tbsp seasoned rice filling into a 2-inch log across stem end of leaf.
Step #13 Fold leaf sides over filling & roll snugly.
Step #14 Fit filled leaves, seams down, in a single layer in leaf-lined dish.
Step #15 Cover up with reserved leaves.
Step #16 Mix 1 c water & lemon juice.
Step #17 Pour over rolls.
Step #18 Seal dish with foil wrap.
Step #19 Bake in a 350° oven until liquid is absorbed, 30 to 45 mins.
Step #20 Serve warm or cool.
Step #21 Nutritional analysis per roll.
Enjoy the Rice-filled Grape Leaves recipe

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