WILD RICE STUFFED GRAPE LEAVES"White rice, currants and pine nuts also go into the filling."
6 tablespoons olive oil, divided use
1 onion, chopped
2/3 cup (about 4 1/2 ounces) Uncle Ben Long Grain and Wild Rice mix
1/2 teaspoon ground allspice
1 1/2 cups water
1/4 cup dried currants
1/4 cup pine nuts
Salt and pepper (to taste)
1 (8 ounce) jar grape leaves, drained*
1/4 cup water
1/4 cup fresh lemon juice
FOR SERVING:Fresh lemon wedges
Chopped fresh parsley
Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onion and saute until tender, about 5 minutes.
Add rice and allspice and stir 30 seconds. Add 1 1/2 cups water and currants and bring to boil. Reduce heat to low, cover and simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat.
Heat 1 tablespoon oil in heavy small skillet over medium-low heat. Add pine nuts and saute until golden brown, about 6 minutes. Mix nut mixture into rice. Season with salt and pepper. Set aside.
Bring large pot of water to boil. Add grape leaves and stir to separate. Turn off heat; let stand 1 minute. Drain. Rinse with cold water to cool; drain well.
Cover bottom of heavy large skillet or Dutch oven with about 10 grape leaves, pressing about 1 inch up sides of skillet; set aside.
Arrange 1 leaf, vein side up, on work surface. Place 1 rounded tablespoon rice filling near stem. Fold in sides, then roll up jellyroll fashion. Repeat with remaining filling and leaves. Arrange stuffed leaves, seam side down, close together in leaf-lined skillet.
Drizzle 3 tablespoons oil over. Add 1/4 cup water and fresh lemon juice. Bring to boil. Reduce heat to medium-low, cover and cook 50 minutes. Cool completely. (Grape leaves can be made 1 day ahead. Cover and refrigerate.)
TO SERVE:Arrange stuffed grape leaves on platter. Garnish with lemon and parsley.
*Available at Greek, Middle Eastern and most Italian markets.
Makes about 30
Source:
Bon Appetit Tastes of the World, 1996