Serves 15
"Ever make a favorite appetizer for a party and secretly wish for plenty of leftovers? This recipe for vegetarian stuffed grape leaves, incites just such thoughts for one fl@vors subscriber kind enough to share her special recipe with us. She wrote, 'I take them for parties when I bring the appetizer, but I love it when there are leftovers. I like these with lots of lemon squeezed over.' Sounds like a naturally tasty recipe."
Ingredients
3 medium onions, chopped
1/3 cup extra virgin olive oil
1 (6 ounce) package long grain and wild rice (comes with a seasoning packet)
8 ounces tomato sauce
1 cup water
Salt and pepper to taste
1 cup flat-leaf parsley, finely chopped
2 tablespoons lemon juice
1/2 cup pine nuts
1 (8 ounce) jar grape leaves, (about 50 grape leaves)
Garnishes
Chopped parsley
Lemon wedges
Method
Sauté onions in olive oil over medium heat for 10 minutes or until golden. Stir in rice and seasoning packet, tomato sauce and water. Bring to boil. Cover tightly and simmer over low heat until all liquid is absorbed, about 25 minutes. Stir in salt, pepper, parsley, lemon juice, and pine nuts. Rinse grape leaves in cold water and dry thoroughly. Place leaves rib side down. Place well-rounded teaspoon of filling in center of leaf. Fold both sides over to center. Fold over one end and roll up. Arrange in 2-quart casserole, seam side down. Add 2 cups water. Weight stuffed leaves with plate. Bake at 350°F for 45 minutes.
Refrigerate until chilled, still weighted down. Remove from water. Serve cold with parsley and lemon wedges.
Nutrition
Per serving (about 3oz/95g-wt.): 140 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 590mg sodium, 15g total carbohydrate (2g dietary fiber, 2g sugar), 3g protein
Tags: Make Ahead, Entertaining, Greek, Gl
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