Tuesday, June 23, 2009



1 Jar pickled grape leaves
2 cups long grain rice, rinsed
1 cup chopped parsley
1 cup chopped tomato
1/2 tsp dried mint
1/2 cup chopped green onion
1/4 cup chopped yellow onion
1/2 tsp cayenne pepper
1 tsp salt
1/2 cup to 1 cup lemon juice
1 cup extra virgin olive oil

Mix all ingredients except grape leaves, 1/2 cup of the lemon juice, and 1/2 cup of the olive oil. Roll up grape leaves. Line pot with some sliced carrots. Layer in the rolled grape leaves and place a dish upside down on top, then place a heave object over the dish. Add remainder of lemon juice and 1 cup water, bring to a boil then turn down heat to medium low. Cook for 2 hours on low heat and half way through add 1/2 up of olive oil. When 2 hours is up, let pot rest for minimum of 2 hours or overnight. Plate up at room temperature or cold.

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