Vegetarian Stuffed Grape Leaves w/ Parsley, Pine Nuts & Dill Served w/ Greek Yogurt
Time: 1 Hour
Yield: 4 Servings
(11 Item Recipe)
3 Lbs Organic Onions, chopped
1 Cup Uncooked Organic Brown Rice or white rice
3/4 Cup Pine Nuts
1/2 Bunch Organic Parsley, chopped
1/4 Cup Fresh Organic Dill, chopped
1 Cup Extra Virgin Olive Oil
2 Cups Purified Water
Dash of Cinnamon
Dash of Allspice
1 Jar of Grape Leaves
Chop onions. In large skillet on medium heat without water or oil saute onions for 10-15 Minutes, stirring constantly. Add oil, continue cooking until slightly brown, add sea salt and pepper. Turn off heat, add rice, parsley, juice of lemon, as well as remaining ingredients. Open grape leaves, rinse with purified water. Put mixture into center and roll up. Place some extra leaves on bottom of pan and then layer rolls. Place more extra leaves on top of rolls. Add 2 cups of water, cover pan and cook on low heat cooking for 60 minutes.
You can par cook the brown rice the night before cooking it half way. You can also use already made brown or white rice which speeds the time up. If you do this ahead of time you will only be cooking them for 20 minutes on low. We love eating these dipped into greek yogurt. You can also dip them in marinara or serve marinara over them.