.
Ingredients:
3
1/2 cups water
2
cups rice Grape leaves (about 1/3 of 10-ounce jar)
1/2
cup raisins or currants (about 3 ounces)
1/4
cup lightly toasted pine nuts (about 1 ounce)
1/4
cup finely chopped fresh parsley
3
tablespoons finely chopped onion
1
tablespoon lemon juice
1/2
teaspoon salt
1/4
teaspoon ground coriander
1/4
teaspoon black pepper
1
tablespoon extra-virgin olive oil
Instructions:
In
a large saucepan over high heat, bring water to a boil and add rice. Stir.
When water returns to a boil, immediately reduce heat and simmer, covered,
for 10 minutes. Remove the pan from the heat and set aside, still covered.
Preheat
oven to 350° F.
Meanwhile,
rinse and drain the grape leaves. Place some on the bottom of a 2-quart
casserole, allowing them to overlap the sides of the dish.
Uncover
the rice and mix in the remaining ingredients except oil. The mixture will
be wet.
Pour
all the rice mixture, including the liquid, into the casserole, being careful
not to pack it down; the ingredients must be fluffy. Gently overlap the
grape leaves, adding more to completely cover the contents. Brush grape
leaves with oil and bake, covered, for 30 minutes. Let the casserole rest
for 5 minutes before serving. To serve, using a sharp knife, cut straight
down into portions.Remove with a spatula.
Cook’s
Tip: Some people choose not to eat the aromatic grape leaves. If you’re
one of them, simply slit open the top of the casserole with a sharp knife
and peel back the leaves to display the contents.
Refrigerate
any leftover grape leaves for use in another recipe.
Nutrition
Facts:
Amount
Per Serving: Calories 257
Fat
5 g, Cholesterol 0 mg,
Sodium
233 mg,
Courtesy
of: American Heart Association
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