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Stuffed grape leaves (vegetarian)

Yield: 36 Servings

36 Grape Leaves      1 1/4 c Long-Grain Brown Rice
1 lg Onion Chopped      2 tb Chopped Parsley
2 Tomatoes Peeled & Chopped      1/2 c Pine Nuts
1/2 c Raisins      1/2 ts Cinnamon or Allspice
2 Crushed Garlic Cloves Black Pepper      6 tb Olive Oiil
1/2 c (Generous) Water

Juice Of 1-2 Lemons. 1. Drain Leaves and Rinse Under Cold Water & Drain Again. 2. Half Fill a Large Saucepan With Water add the Rice and Boil for 10 Min. Then Drain and Mix With the Onion Parsley Tomatoes Pine Nuts Raisins Cinnamon or Allspice Garlic & Pepper To Taste. 3. Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the Edges Over and the the Little Bundles Side By Side in a Frying Pan With a Lid. 4. Mix Together the Oil and Water and Pour Over the Grape Leaves.Sprinkle a Little Lemon Juice on Top. 5. Cook Covered Over a Very Gentle Heat for 2-2 1/2 Hours until the Rice and Leaves Are Tender. add More Water If Necessary. Cool Then Chill. 7. Arrange the Stuffed Leaves on a Large Plate or in a Shallow Basket With a Bowl Of Yogurt & Mint Dressing in the Middle To Dip the Leaves Into. Garnish With Lemon Slices. Yogurt & Mint Dressing: About 1/2 C. Of Yogurt and 2 T. Chopped Mint Mixed Together.

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Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More