Rice-filled Grape Leaves
This recipe is from Cynthia Gomes of Stevenot Winery, Murphys, California. If making ahead, cover and chill up to 1 day.
How to Make It
Step 1
1
In a 2- to 3-quart pan over medium-high heat, frequently stir oil and onion until onion is limp, 7 to 9 minutes. Add rice and stir 1 to 2 minutes more.
Step 2
2
Add wine, 1/4 cup water, tomato sauce, mint, currants, garlic, Italian seasoning, and pepper. Mix and bring to a boil. Cover and simmer over low heat, stirring occasionally, until rice is almost tender to bite, 12 to 15 minutes. Uncover and let cool at least 20 minutes.
Step 3
3
Meanwhile, rinse grape leaves, drain, and pat dry. Line the bottom of a 9- by 13-inch baking dish with 5 or 6 leaves. Reserve 5 or 6 additional leaves.
Step 4
4
With scissors, trim stems from remaining leaves. To fill each leaf, place underside of leaf up with stem end toward you. Shape 1 tablespoon seasoned rice filling into a 2-inch log across stem end of leaf. Fold leaf sides over filling and roll snugly. Fit filled leaves, seams down, in a single layer in leaf-lined dish. Cover with reserved leaves. Mix 1 cup water and lemon juice. Pour over rolls. Seal dish with foil.
Step 5
5
Bake in a 350° oven until liquid is absorbed, 30 to 45 minutes. Serve warm or cool.
Step 6
6
Nutritional analysis per roll.
Ingredients
2 tablespoons olive oil
1 cup chopped onion
3/4 cup long-grain white rice
1 cup dry white wine
1/3 cup tomato sauce
1/4 cup chopped fresh mint leaves or fresh cilantro
1/4 cup dried currants
1 clove garlic, mashed or minced
1/2 teaspoon Italian seasoning mix or dried basil
1/4 teaspoon pepper
1 jar (8 oz.) grape leaves
2 tablespoons lemon juice
Directions
Step 1
1
In a 2- to 3-quart pan over medium-high heat, frequently stir oil and onion until onion is limp, 7 to 9 minutes. Add rice and stir 1 to 2 minutes more.
Step 2
2
Add wine, 1/4 cup water, tomato sauce, mint, currants, garlic, Italian seasoning, and pepper. Mix and bring to a boil. Cover and simmer over low heat, stirring occasionally, until rice is almost tender to bite, 12 to 15 minutes. Uncover and let cool at least 20 minutes.
Step 3
3
Meanwhile, rinse grape leaves, drain, and pat dry. Line the bottom of a 9- by 13-inch baking dish with 5 or 6 leaves. Reserve 5 or 6 additional leaves.
Step 4
4
With scissors, trim stems from remaining leaves. To fill each leaf, place underside of leaf up with stem end toward you. Shape 1 tablespoon seasoned rice filling into a 2-inch log across stem end of leaf. Fold leaf sides over filling and roll snugly. Fit filled leaves, seams down, in a single layer in leaf-lined dish. Cover with reserved leaves. Mix 1 cup water and lemon juice. Pour over rolls. Seal dish with foil.
Step 5
5
Bake in a 350° oven until liquid is absorbed, 30 to 45 minutes. Serve warm or cool.
Step 6
6
Nutritional analysis per roll.
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