Greek Stuffed Grape Leaves

Ingredients

• 3½ dozen 3 to 4 dozen canned grape leaves
• 1 large onion, finely chopped
• 2 tbsp olive oil
• 1 cup short-grain rice
• ¼ cup fresh parsley, finely chopped
• 2 tbsp fresh dill, chopped, or 1 1/2 tsp dried
• 6 tbsp lemon juice
• 1½ cup chicken stock
• 2½ 2 to 3 lemons, cut into wedges
• ½ tsp salt
• ¼ cup pine nuts
• 3 tbsp currants
• 1 cup water

Method

1. Remove the grape leaves from the jar, scald with water and drain. Cut off the stems and pat each leaf dry.
2. In a fry pan saute the onion in oil until golden, add the rice, parsley, dill, salt, pine nuts, currants and water. Cover and simmer 10 minutes, or until the liquid is absorbed. Let cool.
3. Place 1 rounded teaspoon of the rice mixture in the center of each leaf, shiny surface down. Fold like an envelope and roll up. Do not roll too tightly as the rice will expand.
4. Arrange the rolls in layers in a large pot. Pour the lemon juice and broth over them. Weight with a dish. Cover and simmer 35 minutes, or until the rice is tender.
5. Let cool in the pan. Serve chilled, garnished with lemon wedges.

Notes

Serves 12. From W.W. Web (P.C.).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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