Grape Leaves Stuffed with Dill-Scented Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Greeks have been wrapping food since antiquity, most typically using grape leaves. In early May, Greek country women go to the vineyard to collect their year's supply of leaves. The most famous dish made with them is dolmades, or stuffed grape leaves, a standard appetizer (meze). In this version, they have a simple rice filling. Ingredients:
1/2 cup olive oil |
2 large onions, finely chopped |
2 cups long-grain white rice |
5 tablespoons fresh lemon juice |
3 tablespoons chopped fresh italian parsley |
3 tablespoons finely chopped fresh dill |
5 cups (or more) hot water |
1 32-ounce jar grape leaves, rinsed, drained, tough stems trimmed |
plain yogurt and lemon wedges |
Directions:
1. Heat oil in heavy large saucepan over medium-high heat. Add onions; sauté until translucent, about 7 minutes. Stir in rice, lemon juice, parsley, dill and 1 cup hot water. Season with salt and pepper. Reduce heat.
2. Cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes. Remove from heat.
3. Cover bottom of heavy large wide saucepan with some grape leaves. Place 1 large grape leaf on work surface. Spoon scant 1/4 cup rice mixture in center at widest part of leaf. Fold bottom of leaf over. Fold sides in. Roll up. Place seam side down in pan. Repeat filling and rolling with remaining rice filling and grape leaves, stacking filled leaves atop one another in pan if necessary. Pour enough hot water over just to cover. Place heavy large heatproof plate over stuffed grape leaves. Cover.
4. Simmer over medium-low heat until leaves are tender and rice is cooked through, about 1 hour. Using slotted spoon, transfer stuffed grape leaves to platter. Serve warm or cold with yogurt and lemon wedges.
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