Stuffed grape leaves with pine nuts and currants
Uncooked white rice
8 oz, jarred
5 medium, chopped
¼ cup(s), fresh, chopped
1 Tbsp, or dill, fresh, chopped or 1 tsp dried mint or dill
- Cook rice according to package directions, using 1/2 teaspoon of salt. Meanwhile, rinse grape leaves under cold water; set aside. Preheat oven to 350°F.
- In a small pan, warm 1 tsp of oil. Add pine nuts and cook until they begin to turn golden, about 2 minutes. Add shallots and cook until they just begin to brown, about 3 minutes. Combine rice, pine nut mixture, currants, parsley, mint and pepper.
- On a clean, flat surface, place 1 grape leaf, vein side up. Top the widest part of leaf with a rounded tablespoon of rice mixture; roll up like an envelope. In a 10 x 10 x 2-inch casserole dish that's been filled with 1 cup of water, place leaf seam side down; repeat until all leaves are used. Drizzle remaining 1 tsp of oil over stuffed leaves. Bake, covered, to heat through, about 30 minutes. Remove stuffed leaves with slotted spoon and serve warm or at room temperature. Yields about 5 stuffed leaves per serving.