Stuffed Wild Grape Leaves
My version of the Greek favorite.
- 6 dozen grape leaves rinsed.
- 2 C leftover rice
- 1 lb hamburger
- 1 minced onion
- 6 cloves of garlic minced
- 1/2 C chopped pecans
- 1 handful plantain chopped (this is a wild green, you could substitute swiss chard or spinach)
- 2 TB lemon juice
Preparing the Leaves.
Young leaves are best. Choose leaves that are bright green, and about as large as a woman's hand.
Rinse leaves and then bring a pot of water with 1 tsp salt to boil. Add leaves and boil a few minutes. Drain and rinse with cold water.
Brown hamburger with onion and garlic. Drain if needed. Add salt, pepper, and nuts. Cook a few more minutes. Mix with remaining ingredients. Allow to cool.
Place the leaf stem side up. Put about 1 TB of stuffing on near the stem end. Fold the sides in and roll tightly, and place in a shallow baking dish.
The rolls can simply be brushed with olive oil or baked with about a cup of tomato sauce or water. I prefer them baked with tomato sauce.
Bake at 300 F for 50 minutes.