randomstring

• 3 lbs. onions, about 10 c.
• 1 c. olive oil
• 1 c. long grain rice [raw]
• 2 tbsp. minced parsley
• 1/4 c. minced dill
• 1 tbsp. sugar
• 1-2 tsp. salt
• 1/2 tsp. cayenne pepper
• 1/2 tsp. ground allspice
• 1 tomato, peeled and finely chopped (optional)
• 1 tbsp. tomato paste
• 2 1/4 c. water
• Juice of 1/2 lemon
• 1 jar grape leaves (12 oz.)

GARNISH:

• Parsley
• Lemon wedges

1. In large skillet, saute onions in oil over medium heat 15-20 minutes. Stir until begins to wilt [go transparent], then add ingredients up to allspice. Combine tomatoes [I used canned diced tomatoes] and tomato paste with 1/2 cup water [the juice from the canned tomatoes] and add to skillet. Blend carefully. Lower flame, cover and cook 15 minutes more. Cool 10 minutes, then add lemon juice and stir.

1. [Separate your grape leaves from each other gently. Small, strange, or mangled ones can line the pot; set these aside until next step.]

1. Line bottom of wide 6 quart saucepan with extra leaves, dill and parsley sprigs. [Didn't put extra dill and parsley in the pot. The stuff used in the recipe was dried.][If I do it again, I'll put them on a metal folding steamer basket. The ones on the bottom were a bit waterlogged.]

1. Spread grape leaf shiny side down with stem end at bottom. Place spoonful of stuffing in center. Fold over both sides and roll from bottom to top of the leaf. It will resemble a small sausage. Arrange wrapped leaves, seam side down, in alternating row [as you finish each one, put it in the pot.] Place a few leaves on top and a small inverted dish. Pour in remaining water. Bring to boil, then simmer, covered, for one hour. Cool 1 hour before removing plate. Then refrigerate. Serve cold or at room temperature. Yields: approximately 75 stuffed leaves.

• [I ended up with about a cupful of stuffing, which I rolled in aluminum foil, and pricked the sides with a fork. This went into the pot, too, and worked well to cool the remaining stuffing.]

Source: Cynthia [modified] the one here: http://www.cooks.com/rec/view/0,191,148164-248199,00.html

tags: vegetarian