16 ounces brine-packed grape leaves
1 1/4 cups short-grain rice
3 1/2 cups vegetable broth
1 onion, finely chopped
1/2 cup olive oil
1 garlic clove, minced
2 tablespoons minced dill
1/2 cup minced parsley
1/2 cup lemon juice
salt and pepper
Servings: 30
1. Unfold grape leaves and rinse with cold water. Remove and discard small stem from each leaf. Pat dry and set aside.
2. Bring rice and broth to a boil. Reduce heat to low, cover and simmer until the rice is tender, about 25 minutes. Let cool to room temperature.
3. Saute onions in 3 tablespoons olive oil until translucent, about 10 minutes, stirring frequently. Stir in garlic, dill, parsley and half the lemon juice, remove from heat. Add onion mixture to rice. Season and mix well.
4. Preheat oven to 350F. On a flat surface, place one leaf smooth side down with stem towards you. With wet hands, roll one teaspoon rice mixture in the palm of your hand into a cylinder shape. Place filling at stem end of the leaf and begin rolling the leaf, folding both sides. Continue rolling to enclose the filling and make a tight bundle. Place filled leaf in a 9" X 13" baking dish. Repeat with remaining grape leaves and rice mixture. Drizzle with remaining oil and juice.
5. Cover with foil and bake until tender, about 30 minutes. Remove from oven, allow to cool for 10 minutes and refrigerate. Serve chilled or at room temperature.
Servings: 30
1 1/4 cups short-grain rice
3 1/2 cups vegetable broth
1 onion, finely chopped
1/2 cup olive oil
1 garlic clove, minced
2 tablespoons minced dill
1/2 cup minced parsley
1/2 cup lemon juice
salt and pepper
Servings: 30
1. Unfold grape leaves and rinse with cold water. Remove and discard small stem from each leaf. Pat dry and set aside.
2. Bring rice and broth to a boil. Reduce heat to low, cover and simmer until the rice is tender, about 25 minutes. Let cool to room temperature.
3. Saute onions in 3 tablespoons olive oil until translucent, about 10 minutes, stirring frequently. Stir in garlic, dill, parsley and half the lemon juice, remove from heat. Add onion mixture to rice. Season and mix well.
4. Preheat oven to 350F. On a flat surface, place one leaf smooth side down with stem towards you. With wet hands, roll one teaspoon rice mixture in the palm of your hand into a cylinder shape. Place filling at stem end of the leaf and begin rolling the leaf, folding both sides. Continue rolling to enclose the filling and make a tight bundle. Place filled leaf in a 9" X 13" baking dish. Repeat with remaining grape leaves and rice mixture. Drizzle with remaining oil and juice.
5. Cover with foil and bake until tender, about 30 minutes. Remove from oven, allow to cool for 10 minutes and refrigerate. Serve chilled or at room temperature.
Servings: 30
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