Prep 25 mins
Cook 1 hr
This is a meatless version of stuffed grape leaves. It's originally from a magazine that featured a Greek Gourmet Dinner Party menu and recipes and I first served this in November of 1981. You can sub 2 teaspoons of dried dill for the fresh dill, but the fresh dill is definitely better!This can be made up to 2 days ahead. Make plenty- they're addictive!
- 1⁄2 cup long-grain rice, uncooked
- 1 1⁄2 cups onions, diced
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 cup fresh dill weed, chopped
- 1⁄4 cup currants
- 2 tablespoons pine nuts
- 1⁄4 cup olive oil
- 1 tablespoon lemon juice
- 1⁄4 teaspoon salt
- 1 (16 ounce) jar grape leaves, drained
- In saucepan heat 1 cup water to boiling;add rice.
- Return to boiling and cover; reduce heat.
- Simmer 10 minutes;drain.
- In medium bowl combine rice,onions,parsley,dill,currents,pine nuts,oil,lemon juice and salt until well mixed; set aside.
- Remove leaves from jar and unroll; rinse in warm water and drain.
- Cut off stems and place leaves underside up, with stem ends toward you.
- Spoon a heaping teaspoonful of rice filling near the stem end of each.
- Fold lower edge of leaf over filling to cover.
- Fold in sides and roll up from stem end.
- *Don't panic if you tear leaves. Reserve them with the small leaves to line the pan for cooking.
- Line the bottom of a Dutch oven with reserved leaves(keeps the stuffed leaves from sticking).
- Arrange stuffed leaves seam-side down in 1 or 2 layers, depending on the size of the pan.
- Pour 3/4 cup water over rolls and place a plate, large enough to cover, directly on leaves.
- Heat water to boiling;cover and reduce heat.
- Simmer about 45 to 50 minutes.
- Refrigerate, still in pan, until cool, about 3 to 4 hours. (this will help retain their compact shape).
- Can be made ahead to this point. After they have cooled, remove from Dutch oven to a plastic container. Cover and refrigerate up to 2 days.
- To serve, arrange on a platter with feta cheese and Greek olives.