August 12, 2016
Lunch, Snacks, Nuts/Seeds,
Pine Nut, Rice, White Rice, Appetizers, Greek, Mediterranean, Budget-Friendly, Cooking For A Crowd, Make-Ahead, Christmas, Entertaining, Potluck, Regional Holiday, Sunday Dinner, Stove Top, Gluten-Free, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Make it from scratch, Kosher Meat more
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"Classic Greek recipe! Serving size is 5 1/2 dozen...amount of people this feeds depends on their appetites!"
Separate grape leaves; rinse with cold water, and drain well. Set the leaves aside.
Saute chopped onion in oil in a large nonstick skillet until tender. Add minced parsley, and cook 1 minute. Add rice, and saute 8 minutes or until the rice is lightly browned. Stir in the pine nuts. Remove from heat, and let cool.
Place the grape leaves, stem side up, on a flat surface. Place about one tablespoon rice mixture in the center of each leaf. Fold right and left sides of each leaf over the filling; then fold the bottom adn top of the leaf over filling, forming a square. Place stuffed leaves, seam side down, in a large saucepan.
Combine broth and lemon juice; pour over the stuffed leaves. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
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