Stuffed Grapevine Leaves
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The fragrance while they're baking will make you very impatient to taste them! These work well served warm as a finger food-appetizer. Serve with fresh yogurt sauce.
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Chopped Onion
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1 cup
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250 mL
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Garlic cloves, minced
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2
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2
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Olive oil
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2 tbsp.
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10 mL
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Brown rice
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1 1/3 cup
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325 mL
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Medium tomato, chopped
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1
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1
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Water
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2 3/4 cup
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675 mL
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Chicken bouillon powder
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1 tsp.
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5 mL
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Freshly ground pepper, sprinkle
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n/a
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n/a
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Chopped fresh parsley
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2 tbsp.
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30 mL
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Raisins, chopped
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1/4 cup
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60 mL
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Pine nuts, toasted and chopped
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1/4 cup
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60 mL
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Ground Cinnamon
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1/4 tsp.
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1 mL
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Jar of grapevine leaves, drained
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17 ounce
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473 mL
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Water
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1/2 cup
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125 mL
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Olive oil
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1 tbsp.
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15 mL
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Lemon juice
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2 tbsp.
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30 mL
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Sauté onion and garlic in olive oil in large non-stick frying pan until onion is soft. Add rice. Cook until rice is toasted. Turn into large saucepan
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Stir in next 8 ingredients. Bring to a boil. Cover. Cook for about 40 minutesuntil rice is tender. Makes 4 1/2 cups (1.1 L).
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Prepare vine leaves by pinching off any stem ends. Using larger leaves, place about 2 rounded tablespoons (30 mL) filling on underside of leaf, near stem end. Roll up, tucking in sides to enclose filling. Repeat until rice mixture is used up. Use any leftover vine leaves to line greased 3 quart (3 L) casserole. Place rolls seam side down and very close to each other in 2 layers.
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Combine water, olive oil and lemon juice in small cup. Drizzle over rolls. Cover tightly. Bake in 325°F (160°C) oven for 1 1/2 hours until leaves are very tender and all liquid is absorbed. Makes 28 appetizers.
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1 appetizer:
60 Calories;2 g Total Fat (0.3 g Sat.,trace Cholesterol); 76 mg Sodium; 2 g Protein; 10 g Carbohydrate; 1 g Dietary Fiber.
Choices
1/2 Starch; 1/2 Fruit & Vegetable;
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Reprinted with permission from Diabetic Cooking © Company's Coming Publishing Limited.
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