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Grape Leaves With Rice And Pine Nut Filling

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Ingredients

Adjust Servings:
1 (16 ounce) jar brine-packed grape leaves
1/4 cup extra-virgin olive oil
1 cup minced onion
1/2 cup pine nuts
1 cup raw jasmine rice
1/2 cup chopped currants or 1/2 cup raisins
1/2 cup minced fresh italian parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh fennel greens
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
2 3/4 cups chicken stock, divided

Nutritional information

747.1
Calories
391 g
Calories From Fat
43.5 g
Total Fat
5.6 g
Saturated Fat
5 mg
Cholesterol
3800.6 mg
Sodium
80.6 g
Carbs
4.8 g
Dietary Fiber
17.9 g
Sugars
16.7 g
Protein
1879g
Serving Size

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Grape Leaves With Rice And Pine Nut Filling

Features:
    Cuisine:

    In 'The Big Book of Appetizers' by Meredith Deeds and Carla Snyder

    • 185 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Grape Leaves With Rice and Pine Nut Filling, In ‘The Big Book of Appetizers’ by Meredith Deeds and Carla Snyder, In ‘The Big Book of Appetizers’ by Meredith Deeds and Carla Snyder


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    Steps

    1
    Done

    Separate the Grape Leaves, and Rinse Them Under Cold Running Water.

    2
    Done

    Soak the Leaves in Cold Water While the Rice Cooks and Cools.

    3
    Done

    Heat a Medium Saucepan Over Medium Heat and Add 1/4 Cup Extra-Virgin Olive Oil.

    4
    Done

    When the Oil Is Hot, Add in the Onion and Saute Until It Is Soft.

    5
    Done

    Add in Pine Nuts, Raw Rice, and Currants; Cook, Stirring For 2-3 Minutes.

    6
    Done

    Add in Parsley, Chives, Tarragon, Fennel Greens, Lemon Zest, Salt, Cardamom, Cinnamon, and 2 Cups of Chicken Stock and Bring to a Simmer; Do not Stir.

    7
    Done

    Cover, Decrease Heat, and Let the Rice Cook Until It Is Tender and the Liquid Has Been Absorbed, About 20 Minutes.

    8
    Done

    Remove the Rice from the Heat, Fluff It With a Fork, and Transfer It to a Large Bowl to Cool.

    9
    Done

    Drain the Grape Leaves and Lay Them Out on a Towel to Dry.

    10
    Done

    Working With One Leaf at a Time, Place a Rounded Teaspoonful (don't Overstuff) of the Rice Filling at the Base of the Leaf Where It Connects to the Stem.

    11
    Done

    Cover the Filling With the Tail End of the Leaf and Roll It.

    12
    Done

    Fold the Sides of the Leaf to the Center to Enclose the Filling, and Roll Up the Package.

    13
    Done

    Finish With the Seam on the Bottom; Repeat to Roll the Remaining Grape Leaves.

    14
    Done

    Line the Bottom of a 3-Quart Saucepan With the Grape Leaves That Have Ripped or Torn.

    15
    Done

    Place a Layer of Rolls in the Pan, Drizzle a Little of the Lemon Juice on Top, and Lay a Few Grape Leaves Over Them to Cover.

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    Giana Wiley

    Cheese connoisseur exploring the world of artisanal and flavorful cheeses.

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