Stuffed Grape Leaves

1 jar processed grape leaves, or tender young fresh ones (about 24-30 leaves)
2 tablespoons extra-virgin olive oil
1 cup chopped onion
2/3 cup raw white rice
1 1/3 cups chicken or vegetable stock, or water
1/2 cup currants
1/2 cup pine nuts
1 tablespoon chopped parsley
1/2 teaspoon sea salt
1/8 teaspoon pepper
1 cup chopped tomato
juice of one lemon

Unfold and rinse the grape leaves and drain. Set aside.

Combine the oil, onion, rice, water, currants, and pine nuts in a 1 quart casserole.

Cover.

Microwave on high for 8-10 minutes. Add parsley, salt, pepper, tomato and lemon juice to cooked rice mixture. Form about 1 tablespoon of the rice mixture into a ball and place in the center of a leaf with the stem of the leaf at the top.

Fold each side of the leaf over the filling. Starting at the bottom, roll the leaf up toward the stem. Line the bottom of a clay casserole with unfilled leaves.

Then put in a layer of filled leaves, seam-side down.

Cover with a layer of unfilled leaves, then another layer of filled leaves.

Do this until all the filling is used up, finishing with a top layer of unfilled leaves. Sprinkle with about 2 tablespoons water and drizzle with a little olive oil.

Cover.

Microwave on high for 10-12 minutes, or until all moisture has been absorbed. Cool in the casserole and serve cold as an appetizer, or serve hot with a lemon dipping sauce.


Appetizers Greece Vegetable Dishes Vegetarian