Mediterranean Stuffed Grape Leaves

[Guest guest]

This recipe appeared in yesterday's issue of the Denver Post. I posted

it to this list yesterday morning. Since it hasn't shown up yet, I am

assuming tossed my post, and I do hope for better luck today.

(From a total of 12 posts to different lists yesterday morning, only 3

have shown up).

 

Somehow I have always wanted to make stuffed grape leaves, but never

tackled the project. This recipe, using brown rice, looks so inviting

that I have to let go of my excuses.

Enjoy,

Eruna

 

* Exported from MasterCook Mac *

 

Mediterranean Stuffed Grape Leaves

 

Recipe By : Andrew Weil and Rosie Daley, The Healthy Kitchen

Serving Size : 36 Preparation Time :1:30

Categories : Mediterannean vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups vegetable stock

1 cup brown rice

1 teaspoon salt

1/3 cup radish -- grated

1/3 cup scallions -- chopped

1/2 cup celery -- minced

3/4 cup fresh mint leaves -- chopped

2 tablespoons olive oil

- plus additional for baking

2 teaspoons white wine vinegar

2 teaspoons lemon juice

- plus additional for baking

1/3 cup currants

- or golden raisins

1/4 cup pine nuts

1/4 teaspoon freshly ground black pepper

1 tablespoon capers

36 grape leaves

100 stalks chives -- about

 

Preparation time: 45 minutes

Cooking time: 45 minutes

Makes 36 grape leaves.

 

Bring the stock to a boil in a medium pot. Add the rice and salt. Reduce

heat and simmer, covered with a tight-fitting lid, for 45 minutes. When

all the water is absorbed, remove the rice from the heat and fluff with

a fork.

 

In a large bowl, combine the rice and all ingredients except the grape

leaves, chives, and additional olive oil and lemon juice. Toss well to

combine.

 

To make the rolls, have a medium bowl of hot water (but not hot enough

to burn) ready. Preheat oven to 350 degrees.

 

One at a time, spread the grape leaves on a flat, dry surface. Remove

any stems. Spread 11/2 tablespoons of the rice mixture at the base (near

the stem). Fold the outer leaf edges in, then roll up.

 

To tie, take three 5-inch-long chive stalks and briefly soak them in the

bowl of hot water to make them more pliable. Using the three stalks as

one, tie them around the rolled grape leaves.

 

Arrange the completed grape leaves in a medium casserole dish. Drizzle

with several teaspoons of olive oil and several tablespoons of lemon

juice, making sure each grape leaf gets a bit of each.

 

Cover with foil and bake for 10 minutes. Serve warm or cold. To store

leftovers, drizzle with additional olive oil and keep in a tightly

sealed container.

 

Source: Andrew Weil and Rosie Daley, The Healthy Kitchen

Published in the Denver Post, Wednesday, April 17, 2002

MC Formatted and Posted by Eruna Schultheiss

 

- - - - - - - - - - - - - - - - - -

 

Per serving: 54 Calories; 2g Fat (30% calories from fat); 1g Protein; 8g

Carbohydrate; 0mg Cholesterol; 256mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1/2 Vegetable; 1/2 Fat

 

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