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Recipe of the week (21-06-2001)

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Stuffed Grape leaves ( or cabbage leaves ) [ Gluten-Free]


1 cup brown rice, 2 medium sized onions, chopped fine, cup olive oil, salt & pepper to taste, 1 cup water, cup tomato sauce, 1 teaspoon dill, cup chopped parsley, juice of 1 lemon, about 50 grape leaves ( or cabbage leaves ) In a large frying pan, cook onion in oil until limp. Add rice, tomatoes sauce, salt & pepper and cup of water. Cover and boil until all the liquid has been absorbed. Take off heat and add dill and parsley. Stir and let cool. Meanwhile, rinse grape leaves (or cabbage) in warm water. Spread a leaf on a small plate, vein side up & stem end towards you. Put a teaspoon of filling near the stem and fold over sides and roll up. Arranged rolled leaves side by side in pan in several layers. Place a few unrolled leaves on top. Add 1 cup of water, juice of 1 lemon and 3 tablespoons of oil. Simmer over low heat for 20 minutes. Chill and serve with Greek salad and marinated goat's feta cubes If you are using cabbage leaves, you might have to adjust the cooking time as cabbage leaves are not as delicate as vine leaves. Delicious served hot with some extra tomato sauce!



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