Grape Leaves
YALANGI (RICE-STUFFED GRAPE LEAVES)
1 onion, chopped
7 tablespoons olive oil, separated
2 cups rice, rinsed
4 cups water, separated
2 teaspoons salt
1 teaspoon pepper
2 tablespoons parsley, finely chopped
Juice of 4 lemons, separated
32-ounce jar grape leaves, rinsed and drained
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Sauté onion in 1 tablespoon oil until golden.
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Add rice, 2 cups water, salt and pepper, and cook rice according to package directions.
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When rice is almost cooked through, add parsley and juice of 2 lemons and cook until all liquid has been absorbed.
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Allow rice to cool.
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Stuff leaves with teaspoon of rice mixture and roll leaves into small cigars. Arrange tightly in pot.
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Cover with 2 cups water, juice of 2 lemons and 6 tablespoons oil.
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Place dish on top of grape leaves, cover pot with lid and cook for 10 minutes.
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Then reduce heat and cook for 1 hour.
Best served same day. Do not refrigerate if serving same day cooked.
Can be frozen, defrosted, reheated and served at room temperature
Serve cold as an appetizer.
Makes 50-60.
