- 1/2 cup(s) uncooked white rice
- 1/2 tsp table salt
- 8 oz grape leaves, jarred
- 2 tsp olive oil
- 2 Tbsp pine nuts
- 5 medium uncooked shallot(s), chopped
- 1/4 cup(s) dried currants
- 1/4 cup(s) fresh parsley, fresh, chopped
- 1 Tbsp mint leaves, or dill, fresh, chopped or 1 tsp dried mint or dill
- 1/8 tsp black pepper
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.
Heat 1 teaspoon of oil in a small pan. 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.
Place 1 grape leaf, vein side up, on a clean, flat surface. Top the widest part of leaf with a rounded tablespoon of rice mixture; roll up like an envelope. Place leaf seam side down in a 10 x 10 x 2-inch casserole dish that's been filled with 1 cup of water; repeat until all leaves are used. Drizzle remaining 1 teaspoon 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.