EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN – VEGAN
Today I suggest one of my favorite recipes of Middle Eastern cuisine: the grape leaves stuffed with rice.
When I do, they disappear in no time.
The recipe itself is not particularly difficult but what takes a bit of time is having to roll up the rice in each leaf.
This recipe exists in several versions, but today we will prepare it without meat, therefore also suitable for vegetarians. : -)
STUFFED GRAPE LEAVES (MIDDLE EAST)
Ingredients for 4 people: 6 oz (200 g) grape leaves (you can find them pickled in ethnic stores) – 3 cups finely chopped parsley – 3/4 cup short grain rice, washed – 3 large ripe tomatoes – 1 and 1/4 cups olive oil – 1 tablespoon salt – 2 red onions – 1 potato – a few mint leaves – juice of two lemons
Chop the onions very finely, the rub them with salt and pepper.
Chop the tomatoes very finely, then combine with the chopped parsley.
Add the rice (arborio type is the best), to the onions and tomatoes and parsley and mix well.
Stir in the olive oil and lemon juice, and set aside.
Meanwhile, peel the potato and cut it into circles and arrange them at the bottom of the saucepan (this procedure won’t make them stick).
Cut the stems from the leaves, then wash them.
Drop the leaves a few at a time in boiling water then remove quickly.
Place shiny side down on board, then put one heaped teaspoon of filling at the brad ende of the leaf.
Fold over the left and right segments, then roll the leaf from beyond the filling towards its tip.
Place the rolls seam end down, in tight rows and layers on top of the potato slices.
Cover the layers of grape leaves with a plate turnedupside-down, to keep them in place.
Pour the remainder of the filling sauce and a cup of water on top of the leaves.
Pour the rest of the filling sauce and a cup of water over the leaves.
Put the saucepan over medium heat until it begins to boil. Reduce heat and cook for an hour.
Enjoy your meal!