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Stuffed grape leaves recipe greek rice

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Stuffed grape leaves recipe greek rice
Ingredients
  • 2 large onions, finely chopped
  • 1/2 cup essential olive oil
  • 1 mind garlic clove
  • 1 tomato, chopped
  • 1 cup fresh lemon juice
  • 1 tablespoon tomato paste
  • Kosher salt
  • Freshly ground pepper
  • 1 cup white-colored grain
  • 1/4 cup chopped dill
  • 1 (16-ounce) jar grape leaves
Directions

Place the onions and oil inside a skillet and prepare over medium heat before the onions are soft and translucent, about ten minutes. As the onions prepare, peel the garlic clove cloves and mash these to a paste inside a mortar and pestle. Add this towards the pan combined with the tomato, fresh lemon juice, tomato paste, and pepper and salt to taste. Prepare for an additional a few minutes. Stir within the grain. Take away the pan in the heat and stir within the dill. Put aside to awesome to 70 degrees, then refrigerate.

Although this is cooling, drain the grape leaves and thoroughly pull them apart. Place them right into a bowl and canopy all of them with cold water. Allow them to soak until you are prepared to roll.

Heat the oven to 350 levels F.

Convey a grape leaf in your work surface, shiny side lower. Add 1 tablespoon from the grain mixture to the center of the grape leaf. Fold the edges within the grain and roll the leaf right into a small log shape, about how big George's thumb. Repeat using the remaining grain, placing the stuffed leaves right into a 9 by 9-inch baking dish. Once the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup water. Cover and bake for one hour. Let awesome to 70 degrees and refrigerate. Serve awesome.

Recipe thanks to George Duran

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