Stuffed Grape Leaves

By Bostoncook

Ingredients

• 1 jar grape leaves
• 1 tablespoon olive oil
• 3 onion, chopped
• 1/2 cup parsley, chopped
• 1 tablespoon fresh dill
• 3/4 cup rice, raw
• 1 tablespoon fresh mint
• 1/2 teaspoon salt
• pepper
• 1 1/2 lemons, juice of
• 1/4 cup pine nuts, optional

Details

Servings 20

Preparation

Step 1

1. Saute onion in oil.

2. Add parsley-juice of 1 lemon, nuts. Saute 2-3 mins. Let cool.

3. Line bottom of 4-qt saucepan with 7-8 of thickest leaves. Cut off stems of rest. Fill each with 1 tsp filling. Fold up, leaving room for rice to cook. Layer in saucepan. Add rest of lemon juice. Top with inverted plate.

4. Cover with water. Boil. Cover and simmer 1 1/4 hours. Cool to room temperature.

Very good.