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Stuffed Vine Leaves
Yield: 4 Servings

12 grapevine leaves
1 c basmati rice
4 ts olive oil
2 strands of saffron or 1 ts turmeric
sm packet pine nuts (100g)
1 onion (chopped)
4 garlic cloves (peeled and chopped)
1/2 c currants
4 c water plus enough water or stock to cover
juice of one lemon

Add rice and oil to a saucepan and place over low heat until all
the oil has absorbed into the rice. Stir in saffron or turmeric
then add chopped onion and garlic. Stir for two minutes. Stir
through currants and pine nuts. Add four cups of water (or stock)
and simmer until moisture has evaporated. Note: Keep heat low to
prevent rice from burning. If rice is still nutty, add a little
more liquid. Note: Do not stir again or rice will become mushy.

Dip grape leaves in boiling water for about 30 seconds or until
the leaves are limp and manageable. Lay out each leaf, place about
a teaspoon of stuffing in the middle and wrap, folding the ends
over neatly. Place them closely together in a dish and cover with
chicken stock or water. Add lemon juice. Place a saucer on top
to hold the stuffed grape leaves in place and bake for 20 minutes
in a moderate oven (350deg.C). Serve hot or cold.Serves four.


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