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
Sauté onion in 1 tablespoon oil until golden.
Add rice, 2 cups water, salt and pepper, and cook rice according to package directions.
When rice is almost cooked through, add parsley and juice of 2 lemons and cook until all liquid has been absorbed.
Allow rice to cool.
Stuff leaves with teaspoon of rice mixture and roll leaves into small cigars. Arrange tightly in pot.
Cover with 2 cups water, juice of 2 lemons and 6 tablespoons oil.
Place dish on top of grape leaves, cover pot with lid and cook for 10 minutes.
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.