Grape Leaves Stuffed With Prosciutto Dried Fruit And Herbed Rice Recipes

Steps:

• In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
• Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
• Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

Steps:

• Preheat oven to 350 degrees F. Lightly brush 12 slices of baguette with half of the olive oil and lay them directly on the middle rack of the oven. Toast for 5 minutes, or until light golden brown. Put the remaining olive oil in a small saute pan and warm over medium-high. Add the grapes and saute for 2 to 3 minutes or until soft and warmed through. Remove from the heat. Sprinkle the balsamic vinegar over the grapes and add a few grindings of pepper.
• Top each baguette slice with one leaf of basil and spread the goat cheese evenly among the toasted slices. Cut each slice of prosciutto in half and drape over the cheese. Top each of the baguettes with three of the sauteed grapes.
• May be served warm or made in advance and served at room temperature.

Steps:

• Rinse grape leaves in several changes of cold water and in a large saucepan of boiling water blanch 3 minutes. In a colander drain leaves and refresh under cold water. Drain leaves well.
• Toast pine nuts golden and chop separately onion, prosciutto, raisins, dill, and parsley. In a saucepan bring 2 cups water to a boil with salt and stir in rice. Cook rice, covered, over moderately low heat until water is absorbed, 17 to 20 minutes, and transfer to a large bowl. In a heavy skillet cook onion in 2 tablespoons oil over moderate heat, stirring, until tender and golden and stir into rice with pine nuts, prosciutto, raisins, dill, parsley, currants, 3 tablespoons lemon juice, and salt and pepper to taste until combined well.
• Arrange 1 grape leaf, smooth side down, on a kitchen towel. Trim stem flush with leaf (if leaf is large, trim to 5‚ inches across), reserving stem and any trimmings. Spoon about 1 tablespoon filling onto leaf near stem end and roll up filling tightly in leaf, folding in sides and squeezing roll to pack filling. (Roll should be about 3 1/2 inches long.) Make more rolls in same manner.
• In a saucepan heat broth just to a simmer and keep warm, covered. Line bottom of a 3-quart heavy saucepan with reserved stems and trimmings and any remaining grape leaves and arrange rolls, seam sides down, close together in layers over leaves, seasoning each layer with salt. Drizzle remaining 2 tablespoons oil and remaining 3 tablespoons lemon juice over rolls and cover with an inverted heatproof plate slightly smaller than diameter of pan, pressing down lightly. Add just enough broth to come up to rim of plate and bring to a boil. Reduce heat to low and cook rolls, covered with plate and a lid, 50 minutes, or until leaves are tender and most of liquid is absorbed.
• Remove pan from heat and cool rolls, covered. Using plate to hold back rolls, pour off remaining liquid and transfer rolls to another plate, discarding stems, trimmings, and grape leaves. Stuffed grape leaves may be made 5 days ahead and chilled, covered.
• Halve stuffed grape leaves diagonally and serve at room temperature or chilled.

Steps:

• Add to the cooked and cooled white rice the parsley, white onions, lemon juice and olive oil and then blend. After blending these ingredients estimate adding a large tablespoon for each leaf.
• Lay the de-stemmed and rinsed grape leaf shiny side down, place portion of rice mixture in the center near the stem end and roll keeping stuffing close to end of leaf. Start folding in the sides and continue to roll keeping ends closed and stuffing secure inside.
• Lay "stem" down (the end of the roll) in a flat pan and continue doing so until each one is side by side close together, keeping them from opening when cooking. You can often place at least 2 layers if making large amounts, but more layering is not recommended. Pour over leaves enough water to reach top layer only and bring to a boil and cook for about 10 to 15 minutes. Add more water only if necessary, so as not to burn the leaves. Water should all be evaporated in this period of time if not, drain remaining water.
• Remove from burner and let cool for about 1/2 hour.
• Then transfer in single layers into flat pans and pour over a mixture of lemon and olive oil and place in refrigerator cool and marinate overnight or at least several hours before serving. Can be stored for at least 2 to 3 days in refrigerator.

Steps:

• In a small saucepan, combine vinegar and sugar. Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes. Let cool in pan.
• In a medium saucepan, bring 6 cups of water to a boil. Add 1 1/2 cups of the rice, and salt. Boil until rice is al dente, about 10 minutes. Drain and let rice cool.
• In a medium skillet over medium-low heat, heat oil and add onions. Sauté until golden, about 10 minutes. Add raisins and barberries and sauté a minute or two. Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour). Save remaining syrup.
• Pour 1/2 cup water into a heavy 5-quart pot and scatter in remaining 3 tablespoons rice, to prevent leaves from sticking to pot. On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem. Fold over both sides of leaf and roll up to close. Place seam side down in pot, continuing until there is a single tightly packed layer. Scatter half the apricots and prunes on top. Make a second layer and scatter remaining fruit on top.
• Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves. Place small heat-proof plate on leaves as weight. Cover pot tightly, bring to a boil, then reduce heat to low. Simmer until leaves are tender, about 1 hour. Serve warm or at room temperature.