Mediterranean Stuffed Grape Leaves


2 cups vegetable stock or purified water
1 teaspoon salt
36 bottled grape leaves
cup grated radish
cup chopped scallions or green onions
1/2 cup minced celery
3/4 cup chopped fresh mint leaves
2 tablespoons olive oil
2 teaspoons white wine vinegar
2 teaspoons fresh lemon juice
cup currants or golden raisins
1/4 cup pine nuts
1/4 teaspoon freshly ground pepper
1 pch salt (optional)
1 tablespoon capers
1 bn chives
1 teaspoon olive oil
1 tablespoon fresh lemon juice


Bring stock or water to a boil in a large pot. Add the rice and salt. Reduce heat and simmer, covered with a tight-fitting lid, for 45 minutes; all the water should be absorbed.
Meanwhile, gently lift the grape leaves out of the jar, lay them in a bowl and run a soft stream of water over them. Transfer leaves to a colander and let them drain or lay them on a flat surface and pat dry with a clean cloth.
Fluff the rice with a fork and transfer it to a large bowl. Add the remaining filling ingredients, tossing to mix thoroughly.
Spread the grape leaves out and spoon 1 1/2 tablespoons of the filling on the end of each leaf. Roll up, folding the outer edges in. Dip chives briefly in boiling water to make them more pliable. Wrap each grape leaf in a strand of 3 chives, trimming excess. Place in a small casserole dish and drizzle with olive oil and lemon juice. Cover with foil and bake for 10 minutes at 350 degrees.
Serve warm or cold.
Makes 36 grape leaves.




36.0 servings


Thursday, December 10, 2009 - 11:29pm



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