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What You Need:
(To Serve: 4 to 6)
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1 jar (16 oz.) vine leaves
2½ tablespoons olive oil
1 cup chopped onion
2/3 cup raw rice
11/3 cups water
½ cup raisins
½ cup pine nuts
1 tablespoon chopped parsley
1 teaspoon salt
1/8 teaspoon pepper
1 cup chopped tomato
Juice of one lemon
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Translate this recipe:
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| How To Cook: |
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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.
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2. Add the parsley, salt, pepper, tomato, and lemon juice to the cooked rice mixture.
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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.
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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.
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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.
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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.
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