Stuffed Grape Leaves
Ingredients
- 1 cup chopped fennel
- 1 cup onion (chopped)
- 2 tomatoes (seeded and chopped)
- One half cup uncooked rice
- 2 Tbsp olive oil
- One half cup fresh mint (chopped)
- One third cup lemon juice
- One half tsp. red pepper
- One half tsp. salt
- 1 large jar grape leaves
- 3 cups chicken broth
- One half cup lemon juice
- One quarter cup olive oil
- Lemon slices for garnish
Instructions
- Place fennel and onion in a food processor and process until minced
- Combine with tomatoes, rice, 2 Tbsp olive oil, mint, one third cup lemon juice, red pepper and salt and mix well
- Drain liquid from grape leaves and rinse to remove some of the saltiness
- Snip stems of grape leaves with scissors and lay leaves out flat
- Place about 1 Tbsp of filling on each grape leaf and roll from stem to end tip
- You may need to secure with a toothpick
- Place stuffed grape leaves on the bottom of a lightly greased saucepan, add chicken broth, one half cup lemon juice and one quarter cup olive oil and bring to a boil
- Reduce heat and simmer for 30 minutes covered
- Drain liquid and garnish with lemon slices and chill before serving
Notes
This dish has a bit of olive oil in it but olive oil is supposed to be the most healthful type of oil