Stuffed Grape Leaves

[Guest guest]

Stuffed Grape Leaves

Makes 22 to 25 grape rolls

 

1/2 cup uncooked long-grain rice

1 cup vegetable broth

2 tbsp. chopped fresh parsley

1 small onion, finely chopped

1/4 tsp. salt

1/8 tsp. ground black pepper

1/8 tsp. ground allspice

1/4 tsp. grated lemon peel

1/4 cup dried currants

2 tbsp. pine nuts, toasted

1 (8 oz.) jar grape leaves (40 to 45 leaves)

 

In a med. saucepan, combine rice, broth, parsley, onion, salt, pepper,

allspice, and lemon peel. Cover and simmer gently over low heat 15 min. or

until rice is tender. Stir in currants and pine nuts; set aside.

 

Rinse and carefully separate grape leaves in a bowl of cold water. Remove

stems, if necessary. Set aside 22 to 25 of the most perfect ones. Place a

metal rack in bottom of a 3 1/2 qt. slow cooker. Top with the imperfect

leaves.

 

On a work surface, lay perfect leaves out flat. Spoon about 1 1/2 to 2 tbsp.

stuffing near stem end of each leaf. Fold stem end up over filling, then

both sides to middle. Roll up, rather tight, like a small cylinder. Stack

rolls very close together on bed of leaves in slow cooker. Top with an

invertedd heavy plate to hold rolls in place. Add enough hot water to cover

rolls. Cover and cook on LOW 6 to 7 hrs. or until leaves are tender. Drain

and serve warm or at room temperature.Per grape roll:

 

To toast nuts: Preheat oven to 350* (175C). Spread nuts in a 9 " pie or cake

pan. Toast 5-8 min. or until golden. Or toast nuts in a dry skillet over low

heat 3-4 min.

 

Healthy Crockery Cookbook