MY OWN FAMOUS STUFFED GRAPE LEAVES
These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
Provided by Patti Moschonas
Categories Appetizers and Snacks Fruit
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
- Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
- Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g
GRILLED QUAIL WRAPPED IN GRAPE LEAVES ON WHITE BEAN SALAD
Provided by Joanna Pruess
Categories dinner, main course
Time 45m
Yield Two servings
Number Of Ingredients 16
Steps:
- Combine the oil, onion, soy sauce, bay leaves and peppercorns together in a nonreactive dish just large enough to hold the quails in one layer. Add the quails, turning to coat them with the marinade. Cover and refrigerate them for eight hours, or overnight. Baste once during this time.
- Bring a large pot of water to a boil. Add the beans, cook them until just tender, about 35 to 45 minutes, then drain. While the beans are still warm, add the red onion, tomato, olive oil, lemon juice, sumac if used, salt and mint leaves.
- While the beans are cooking, eat a charcoal grill or a broiler. Remove the quails from the marinade. Spread the grape leaves out flat. Place a half quail on the lower edge of each leaf. Roll up the bird in the leaf, turning in the sides as you roll. Run a skewer through the roll crosswise and add a piece of red pepper. Repeat with three more rolls and pieces of pepper per skewer.
- Once the salad has been made and the charcoal is hot, place the skewers on the grill and cook the quails for five minutes, then turn them over and cook the second side for five minutes more. Serve the quail rolls on top of the bean salad.
VEGETARIAN STUFFED GRAPE LEAVES WITH FETA
I love the traditional lamb stuffed grape leaves, so I was thrilled to find that my local market had started stocking prepared grape leaves in jars. But, ground lamb is still hard to come by, and expensive. I don't like to eat meat too often anyway, so I thought a vegetarian option was in order. It's also good with goat cheese, if you prefer.
Provided by EmmyDuckie
Categories Long Grain Rice
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in olive oil, just until translucent. Add rice and cook until rice is fragrant, and lightly toasted. Add half of the lemon juice and 1/2 cup water, and cook until water is absorbed. You want the rice only partially cooked at this stage.
- Remove from heat and cool slightly. Add herbs, salt and pepper, and feta. Use the smaller amount at first, and taste. If you like yours really cheesy, add more.
- Stuff the leaves. Lay one leaf out flat, with the shiny side down, and place about a teaspoon of filling near the stem. Roll over once, fold the sides in, and roll the rest of the way. Keep the roll slightly loose, as the filling will expand slightly during cooking. If some of your leaves are small, you can overlap two of them and roll the same way.
- Use any torn or broken leaves to line the bottom of a large saucepan or skillet, or place a wide, flat vegetable steamer in the pan. You want to keep your finished rolls from touching the bottom, so they won't burn.
- Place rolls seam side down on top of broken leaves or steamer, and add water to cover, along with the rest of the lemon juice. You may want to place the lid from a smaller pan, or a plate on top of the rolls to keep them from moving around too much. Bring to a boil, reduce heat to a simmer, and cook until rice is tender.
- Serve warm, with yogurt or tzatziki sauce.
GRILLED BEEF IN GRAPE LEAF
Sinaporean-inspired dish from chef/owner Chris Yeo of Straits Restaurant. I originally acquired this recipe from Wine Enthusiast Magazine. This recipe is served with Lemon Grass Sauce which is published independently reference recipe # 316592.
Provided by Sondra Beth
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- MIx all of the ingredients for the grape leaf beef (except the grape leaves) thoroughly. Roll into 1/2 ounce logs and wrap each log with a grape leaf.
- Skewer the grape leaf beef and grill on both sides until done, about 6 to 8 minutes. Set aside.
- To serve, place one leaf of each herb in each of the lettuce cups. Remove the beef from the skewers and stack them on top of each of the lettuce cups 2 by 2 by 2.
- Prepare Lemon Grass Sauce - reference recipe # 316596 and pour into a ramekin and place on the plate next to the beef. Stack the carrots and jicama on the plate.
- Wine recommendation: Pair with a spicy red, e.g. South African Pinotage from Hamilton Russell or Diemersdal.
Nutrition Facts : Calories 733.7, Fat 19.4, SaturatedFat 7.1, Cholesterol 77.1, Sodium 1224.4, Carbohydrate 113, Fiber 51.7, Sugar 37.1, Protein 30.2
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