Comment on this
Stuffed Grape Leaves
from the kitchen of Sharmagne Leland-St. John
1 cup extra virgin olive oil
3 large white onions, chopped
2 cloves of garlic, minced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup rice, uncooked
2 tablespoons fresh snipped dill
1 cup Italian parsley, finely chopped
2 tablespoons mint, finely chopped
1/4 cup pine nuts
8 scallions, finely chopped
1 cup freshly squeezed lemon juice
3 cups water
1 8 ounce jar of grape leaves
a bunch of curly parsley with stems
In a large heavy skillet heat 1/2 cup of the oil.
Sauté the onions and garlic until tender and
translucent. Add the rice, salt, and pepper
and cook over low heat for 10 minutes stirring
frequently. Add the dill Italian parsley, pine nuts,
scallions, a half cup of the lemon juice, and one
cup water. Mix well. Cover and simmer over a
low heat for about 15 minutes, or until all the
liquid has been absorbed.
Separate the grape leaves and place face down
on a cutting board. If the leaves are small put
two or more together. Place one teaspoon of the
rice mixture at the stem end of the leaf and fold
the sides or edges in rolling up until it is a compact
Pour the remaining olive oil, lemon juice and one
cup of water into a large skillet. Place the rolls
into the skillet separating the layers with parsley
stems. If more than one layer is necessary.
Place a plate with weight on it atop the final layer.
Simmer 25 minutes. Add the remaining water
and cook for another 10 minutes or until rice is
tender. Cool and cook at room temperature
with lemon wedges.