Brown Rice-Stuffed Grape Leaves in Tomato Sauce

Brown Rice-Stuffed Grape Leaves in Tomato Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1 tablespoon chopped fresh dill
  • 2 tablespoons dried currants
  • 2 tablespoons chopped toasted pine nuts
  • 4 cups water
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 24 bottled large grape leaves
  • ½ teaspoon dried savory
  • + 10 more ingredients
    • ¼ teaspoon black pepper, divided
    • 1 tablespoon fresh lemon juice
    • ½ teaspoon grated fresh lemon rind
    • 2 teaspoons vegetable oil
    • ½ teaspoon salt
    • 1 cup uncooked long-grain brown rice
    • 1 (14.5-ounce) can crushed tomatoes, undrained
    • 1 garlic clove, minced
    • 1 cup thinly sliced leek (about 1 large)
    • 1/8 teaspoon salt

Bring water to a boil in a medium saucepan; add rice and 1/2 teaspoon salt. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature. Heat oil in a large nonstick skillet over medium-low heat. Add leek; cook 10 minutes or until ...

View full recipe at My Recipes

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