This is a print preview of "Grape Leaves Stuffed With Rice And Raisins" recipe.

Grape Leaves Stuffed With Rice And Raisins Recipe
by Global Cookbook

Grape Leaves Stuffed With Rice And Raisins
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  Servings: 12

Ingredients

  • 2 Tbsp. vegetable oil
  • 1 1/2 c. minced onions - (abt 2 med)
  • 1/3 c. raisins
  • 2 tsp freshly-grnd coffee
  • 2 tsp dry oregano
  • 1 1/2 tsp freshly-grnd black pepper
  • 1 1/2 tsp grnd cumin
  • 1 c. long-grain white rice
  • 2 c. water Salt to taste
  • 18 x grape leaves from jar - (about) rinsed, liquid removed, tough stems trimmed, see * Note Plain yogurt Lemon wedges

Directions

  1. Note: Available at Greek, Middle Eastern and most Italian markets.
  2. Preheat oven to 375 degrees. Lightly oil 11- by 7-inch glass baking dish.
  3. Heat 2 Tbsp. oil in heavy large saucepan over medium-high heat. Add in onions and saute/fry till golden, about 8 min. Fold in raisins, grnd coffee, oregano, pepper and cumin. Add in rice and 1 c. water; stir to blend. Reduce heat, cover and simmer till rice is partially cooked and no liquid remains, stirring occasionally, about 12 min. Season to taste with salt. Cold to lukewarm.
  4. Place 1 grape leaf, vein-side up, on work surface. Spoon 2 Tbsp. rice mix in center of leaf at widest part. Fold bottom of leaf over. Fold sides in. Roll up. Place seam-side down in prepared dish. Repeat with remaining leaves and rice mix, arranging in single layer in dish.
  5. Pour 1 c. water over rolled grape leaves. Cover with foil; bake till rice is tender, about 40 min. (Can be made 1 day ahead. Cold slightly. Cover; chill.) Serve hot or possibly cool with yogurt and lemon wedges.
  6. This recipe yields about 18.