stuffed grape leaves recipe

ingredients

1 cup of brown rice
2 tablespoons olive oil
1 small onion, diced
3 cloves garlic, minced
1 small eggplant or jicama,
peeled and cut into 1/4-inch dice
1/4 cup finely chopped fresh
dill (see Growing Green Flavor)
2 tablespoons dried dill
2 teaspoons salt
2 tablespoons lemon juice
30 preserved grape leaves
(about half of a 16-ounce jar)
Olive oil for drizzling over
rolls (about 2 tablespoons)

cooking instructions

These are a variation of the traditional Greek dolmas, using
brown instead of white rice, and including eggplant or jicama
for a seasonal twist and added texture. Grape leaves are typically
preserved in glass containers; you can find them at most co-ops
and certainly at any Middle Eastern market.
If you happen to have grapevines growing nearby, either
wild or on an arbor, they will work too. Make certain they
haven’t been subjected to chemical spraying. Pick leaves about
the size of your palm (any larger than that and they’re too tough).
Wash them well and trim off the stems. Stack the leaves gently in
a steamer rack set in a saucepan over water, cover, and steam over
low heat for 20 minutes. Let the leaves cool, and then they will
be ready to stuff and roll.
Cook the brown rice in 2 cups of water and set it aside (see cooking Grains)
. Preheat the oven to 375 degrees and grease a baking sheet.
We heat olive oil over medium heat with a medium skillet
and sauté the onion and garlic until tender, about 3 minutes.
Add the eggplant or jicama and sauté it until soft, about
another 5 to 8 minutes. Add the dill, salt, lemon juice, and
cooked rice. Remove from the heat and mix well.
Layout a grape leaf with the rough vein side facing up and
spoon about a tablespoon of filling into the inside. Start rolling
from the stem end. When you reach the middle of the leaf, fold
the sides in and continue rolling to the tip of the leaf. Place the
roll seam side down in the pan. When the pan is filled, drizzle
the stuffed grape leaves with olive oil and bake them for about
20 to 25 minutes.
Good appetite for everyone

stuffed grape leaves recipe