13039 Serves 8 (4 stuffed rolls per person) Wed Aug 06 08:19:28 -0700 2008 Tue Feb 03 10:20:30 -0800 2009 Licensed http://www.chow.com/recipes/13039 Tue, 03 Feb 2009 18:20:30 GMT There is evidence that stuffed grape leaves originated in Greece and spread across the Mediterranean into Southwestern Asia. This dish is very popular throughout Greece, both as a Lenten dish and as everyday fare, and it is a favorite at parties and taverns. The tangy rice stuffing contains dill and parsley as well as lemon pulp. These stuffed leaves are perfect with drinks on a hot summer day or evening. They can be served cold, warm, or hot and, once cooked, they will keep for a week in the refrigerator.

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Sauté the rice in a large skillet over medium heat in ½ cup [120 mL] of the olive oil, until opaque. Add the onions, garlic, salt, and sauté for 5 minutes, or until softened.

Add the scallions, 1½ tablespoons [25 mL] of the lemon juice, and the lemon pulp. Sauté for 2 minutes.

Add 2 cups [480 mL] of the stock and simmer for 10 minutes, or until the rice is cooked al dente, adding more stock if necessary. Stir in the chopped parsley, chopped dill, and salt and pepper. Taste and adjust the seasoning, allow to cool, and reserve. (The rice filling can be prepared one day in advance.)

Place 1 heaping tablespoon [20 mL] of the filling near the lower end of the underside of a grape leaf. Fold the bottom of the leaf over the filling, fold the sides in, and roll the leaf toward the point of the leaf. Place the rolls, seam-side down, on a tray until ready to cook. Repeat until all of the leaves are stuffed.

Line the bottom of a roasting pan with the parsley and the dill stems. Arrange the stuffed leaves in one layer, seam side down. (If necessary, use several pans.)

Add the remaining ¼ cup [60 mL] of the olive oil and another 1½ tablespoons [25 mL] of the lemon juice over the top of the leaves. Add enough simmering stock or water to come halfway up the sides of the rolls.

Bake, covered, at 350°F [175°C] for 45 minutes, or until the leaves are tender. Sprinkle the remaining lemon juice over the leaves and allow to cool completely in the liquid. Drain, reserving some of the liquid before service.

Serve each person 4 stuffed grape leaves, topped with a drizzle of the cooking liquid and garnished with sprigs of parsley and lemon wedges.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1 cup [240 mL] long-grain rice

]]> ¾ cup [180 mL] olive oil

]]> 2 cups [480 mL] onions, minced

]]> 4 garlic cloves, minced

]]> 1 teaspoon [5 mL] salt

]]> 3 cups [720 mL] chopped scallions, green parts included

]]> 6 tablespoons [90 mL] fresh lemon juice

]]> ¼ cup [60 mL] lemon pulp, seeds removed

]]> 2 to 3 cups [480 to 720 mL] rich chicken stock

]]> ½ cup [120 mL] parsley leaves, chopped (stems reserved for lining cooking pot)

]]> ½ cup [120 mL] fresh dill, chopped (stems reserved for lining cooking pot)

]]> Salt and black pepper to taste

]]> 32 grape leaves, rinsed, carefully separated, stems trimmed

]]> 1 cup [240 mL] chicken stock or water, simmering, or more as needed

]]> Parsley sprigs, for garnish

]]> Lemon wedges, for garnish

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