Description
This unusual Greek appetizer is really tasty!
Ingredients
- 4 cups Cooked White Rice
- ½ cups Currants
- ½ cups Pine Nuts Or Chopped Almonds(optional)
- 2 Tablespoons Chopped Fresh Mint (optional)
- ½ teaspoons Salt
- 2 Tablespoons Chopped Fresh Parsley
- 2 Tablespoons Olive Oil
- 1 pound Grape Leaves
- ¼ cups Lemon Juice
- 10 ounces, weight Veggie Broth
- 1 cup Water
Preparation
In a large bowl, combine cooked rice, currants, nuts, mint, salt, parsley and olive oil. Stir gently with a spoon. Set aside.
Drain grape leaves in a colander and rinse them in cold running water. Cut the stems off of the leaves.
Place 1 teaspoon of the rice mixture on the grape leaf and fold it up burrito style. Repeat until filling is gone.
Put the rolls into a large stock pot in layers seam side down and sprinkle 1 tablespoon of lemon juice over the top.
Mix together the rest of the lemon juice, vegetable broth and water and pour the mixture over the rolls.
Place a heavy plate or dish over them while cooking.
Cover the saucepan, bring to a boil on high heat, then lower heat and cook for 1 hour on low heat. After cooked, remove plate and drain off cooking liquid. Serve cold or at room temperature.
