| How To Cook: |
|
|
1. Put olive oil, onion, rice, water, raisins, and pine nuts in a covered 1-quart casserole and cook in the microwave oven for 12 minutes, stirring occasionally. Unfold and rinse the vine leaves. Let soak in cool water for 10 minutes. Drain.
|
2. Add the parsley, salt, pepper, tomato, and lemon juice to the cooked rice mixture.
|
3. Form about 1 tablespoon of the rice mixture into a ball and place in the center of a leaf with the stem of the leaf at the top. Fold each side of the leaf over the filling. Starting at the bottom, roll the leaf up toward the stem.
|
4. Line the bottom of a casserole with unfilled leaves. Then put in a layer of filled leaves, seam-side down. Cover with a layer of unfilled leaves, then another layer of filled leaves.
|
5. Do this until all the filling is used up, finishing with a top layer of unfilled leaves. Cover the casserole and cook in the microwave oven about 12 to 15 minutes.
|
6. This dish can be allowed to cool in the casserole and served cold as an appetizer. Or serve hot with Egg and Lemon Sauce.
|
|
