Ingredients
- vine leaves (approximately 40)
- For the filling:
- 1/8 cup olive oil
- 1 cup scallions, finely chopped
- 3/4 cup medium grain rice
- ½ cup pine nuts
- 1/8 cup parsley, finely chopped
- 1/8 cup dill, finely chopped
- 1 lemon, juiced
- 1 cup dry white wine
- 3 cups vegetable or chicken stock
- olive oil
- salt & pepper
For the stock:
Preparation
Rinse vine leaves before using. Handle with care, since they tear easily. Rinse the leaves in batches in a stockpot of boiling water, drain. Remove stems and line up on your work surface, shiny side down.
In a large saute pan over medium heat, saute scallions in olive oil until lightly browned.
Add rice and pine nuts and saute 2-3 minutes more to coat.
Add herbs with wine, salt and pepper.
Lower heat, cover and simmer for 15 minutes, remove from heat to cool.
To fill the leaves:
Place 1 teaspoon of the rice mixture in the center of each leaf and fold the base up over the filling. Fold in each side and roll up into a secure cylinder.
In a non-reactive stock pot, ideally with a removable colander, arrange the grape leaves seam side down in neat layers so that they stay secure during simmering.
Add the stock ingredients, cover with a plate to keep them in place, and simmer gently over low heat for about an hour, until tender.
Remove, drain and arrange on a platter to cool (or refrigerate until ready to use). Garnish with lemon wedges and dill sprigs. Can be stored in the refrigerator for up to one week.
