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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a heavy 10" to 12" skillet, heat 3 tablespoons of the olive oil over a moderate heat until a light haze forms above it. | 2. Add the onions & cook for 5 minutes, stirring frequently, until they are soft & transparent but not brown. | 3. Add the rice & stir constantly for 2 to 3 minutes, or until the grains are coated with oil (Do not let them brown). | 4. Pour in the water, add the salt & a few grindings of pepper & bring to a boil over high heat. | 5. Reduce the heat to low, cover tightly, & simmer for about 15 minutes, or until the rice is tender & has absorbed all the liquid. | 6. In a small skillet, heat 1 tablespoon of the remaining olive oil & in it cook the pine nuts until they are a delicate brown. | 7. Add them to the rice, then stir in the currants. In a large pot, bring 2 quarts of water to a boil over high heat. | 8. Drop in the grape leaves and immediately turn off the heat. | 9. Let the leaves soak for 1 minute, then drain them in a sieve and plunge them into a bowl or pan of cold water to cool them quickly. | 10. Gently separate the leaves and spread them, dull sides up, on paper towels to drain. | 11. Layer the bottom of a heavy 2 to 3 quart casserole with 10 of the leaves. Stuff each of the remaining 30 leaves with about 1 tablespoon of the rice mixture. | 12. Stack the stuffed leaves, side by side and seam sides down, in layers in the casserole and sprinkle them with the remaining 2 tablespoons of oil and the cold water. | 13. Place the casserole over high heat for 3 minutes, reduce the heat to low and simmer, tightly covered, for 50 minutes. | 14. Uncover and cool to room temperature. | 15. To serve, arrange the stuffed grape leaves attractively on a platter or individual plates and garnish with lemon wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
onion	1	cup	chopped	64.0	14.944	1.76	0.16
grain rice	1/3	cup		-	-	-	-
water	3/4	cup		0.0	0.0	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
black pepper			ground	-	-	-	-
pine nut	2	tablespoons		113.5688	2.2072	2.3102	11.5374
currant	2	tablespoons	dried	8.82	2.1532	0.196	0.0574
grape leaf	40			-	-	-	-
cold water	2	tablespoons		0.0	0.0	0.0	0.0
lemon wedge				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.