Stuffed Grape Leaves
- 42 bottled large grape leaves (about 6 ounces)
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups minced yellow onion (about 1 medium)
- 1 cup thinly sliced green onions (about 1 bunch)
- 1/3 cup sliced almonds, chopped
- 3 cups water, divided
- 3/4 cup uncooked long-grain rice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1 cup (4 ounces) crumbled feta cheese
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 3 tablespoons fresh lemon juice, divided
- Lemon wedges (optional)
- Fat-free Greek-style plain yogurt (optional)
- Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard.
- Heat 1 tablespoon oil in a saucepan over medium heat. Add yellow onion to pan; cook 10 minutes or until tender, stirring occasionally. Add green onions and almonds; cook 3 minutes, stirring occasionally. Stir in 2 cups water; bring to a boil. Add rice, salt, pepper, and cinnamon; cover, reduce heat, and simmer 22 minutes or until rice is tender. Remove from heat; cool. Stir in cheese, parsley, mint, and dill.
- Spoon 1 1/2 heaping tablespoons rice mixture onto center of 1 grape leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat procedure with remaining rice mixture and 35 grape leaves. Place 12 stuffed grape leaves, seam sides down, in large saucepan lined with 3 grape leaves. Drizzle with 1 teaspoon oil and 1 tablespoon juice. Top with 12 stuffed grape leaves; drizzle with 1 teaspoon oil and 1 tablespoon juice. Repeat procedure with remaining 12 stuffed grape leaves, 1 teaspoon oil, and 1 tablespoon juice. Cover with remaining 3 grape leaves; pour remaining 1 cup water over leaves. Invert a small heatproof plate on top of leaves. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Remove from heat, and let stand in saucepan 2 hours. Serve at room temperature with lemon wedges and yogurt, if desired.
- Wine note: The piquant quality of grape leaves calls for a wine with good acidity to match, while the salty feta needs something thirst-quenching and bright. Boutari Santorini 2008 ($18) is a natural choice. --Jeffery Lindenmuth
grape leaves, extravirgin olive oil, yellow onion, green onions, almonds, water, longgrain rice, salt, freshly ground black pepper, ground cinnamon, feta cheese, parsley, fresh mint, dill, lemon juice, lemon wedges, yogurt
Taken from www.myrecipes.com/recipe/stuffed-grape-leaves-1 (may not work)