Rice Stuffed Grape Leaves (Appetizer)

Kathie Peters

• 50 grape leaves
• 1 c. olive oil
• 1/4 c. Wesson oil
• 3 1/2 c. onions, finely chopped
• 1 1/2 c. rice
• 1/2 c. chopped dill, or 1 tsp. dried dill
• 1/2 to 2/3 c. dried raisins or currants
• 1/4 c. pine nuts (optional)
• 1 1/4 tsp. salt
• 1/2 tsp. black pepper
• 1/2 tsp. cinnamon
• 1/2 tsp. allspice
• 3 Tbsp. lemon juice
• 1/2 c. water
• 2 c. water
• Lemon juice

Put grape leaves in a colander, wash with cold water and drain. Cover rice with cold water and soak for 10 minutes. Put 1/2 of oils in a large skillet and heat. Add chopped onions and drained rice, and saute’ on medium heat for about 15 minutes, or until rice and onions are golden. Add dill, raisins, and seasonings and saute’ for another 5 minutes. Add rest of oil and 1/2 cup water. Cover and let simmer for about 1/2 hour or until rice is tender. Let cool.

Take grape leaf, snip off stem and put vein side up on a plate. Put a tablespoon of rice mixture on grape leaf. (More or less, according to leaf size). Fold stem-end over rice, then two sides toward the center, and roll up. Arrange rolled stuffed leaves in a 2-quart pot. Pour 2 cups water and lemon juice over them. Cover and let cook for about 1 hour, or until tender. Serve cold with lemon wedges.