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Vegetarian Stuffed Grape Leaves
grape leaves, fresh or bottled
1 cup uncooked white rice
1/4 cup olive oil
1/2 lb onion, minced
1/2 cup raisins
1 tsp coriander, optional
juice of 2 lemons
Heat half the olive oil, fry onions until soft, add rice and stir to
coat. Pour on a glass of water, add raisans and cook until all water is
absorbed. Roll into grape leaves, place grape leaves, seam side down,
in a baking dish (close together), add more water, oil and lemon juice
and bake at 300F for 1 hour.
Heat olive oil, fry onions until soft, add rice and stir to coat.
Pour on a glass of water, add raisans and coriander. As water is
absorbed, add more until the rice is firm but no longer crunchy.
Roll mixture into grape leaves (notes on rolling below) and pack
tightly. When the pan is full, add one or two fingers of water
Pour over lots of lemon juice. Cover, put in 300F over and bake
for 1 hour. The tops may get a little dry during cooking, but will
remoisten when stored in the refrigorator.
Note: To roll, place grape leaf flat, stem end away from you, vein
side up. Place about a tablespoon or so of mixture a tiny bit
closer to you than the point where the two side leaves branch off.
Fold the bottom over the stuffing toward you. Fold the side leaves
in toward the center. The stuffing should now be surrounded on at
least 3 sides. Roll toward you until you have a little cigar shaped
packet.
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Dolmades 03