Rice-Stuffed Grape Leaves
Here is a vegan recipe for a great tasting side. It is also vinegarless and low in calories. Use the vegetable broth recipe from September 2007 which you can find in the recipe archives.
1 cup uncooked brown rice, (not instant)
1 cup chopped yellow onion
1/4 cup dill, fresh, chopped
1/4 cup mint leaves, fresh, chopped
4 cups vegetable broth
1/4 cup fresh lemon juice
4 1/2 oz grape leaves - (about 32 leaves), rinsed if canned
Combine rice, onion, dill and mint in a large nonstick skillet and set pan over medium heat. Saute' until onion is soft, stirring frequently to prevent rice from burning, about 5 minutes. Add 2 cups of broth, reduce heat to low, cover and simmer until rice is tender, about 25 minutes. Stir in lemon juice and remove from heat.
Place grape leaves, shiny-side down, on a flat surface. Top each leaf with 1 heaping teaspoon of rice mixture, placing filling near stem end of leaf. Fold in sides of leaf and then roll up from broad bottom to top. Place stuffed leaves side by side in a large stockpot, leaving no gaps (this prevents leaves from opening while cooking).
Pour remaining broth over top of leaves. Set pan over medium heat and bring to a simmer. Reduce heat to low, cover and simmer 1 hour. Remove from heat and let cool 30 minutes before serving. (Note: Stuffed grape leaves may also be served chilled.)
Nutrition (per serving): 29.5 calories; 10% calories from fat; 0.4g total fat; 0.Omg cholesterol; 126.lmg sodium; 83.Omg potassium; 6.1 g carbohydrates; 1 .4g fiber; 1.1 g sugar; 1 .2g protein.