Stuffed Grape Leaves

We sometimes get these from the deli for very special occassions (they're $7.99 a pound!). I decided to scope out a source of grape leaves and try making them myself. It was surprisingly simple, and sooooooo not expensive. You can stuff them with just about anything, but I like the rice and herb stuffing best because it is simple and authentic.



Making-it-from-Scratch Monday

Stuffed Grape Leaves
20 grape leaves
1 lb. rice, cooked
1/2 cup parsley
1/2 cup mint
garlic powder to taste
1/3 cup olive oil
1 tbsp salt

Blanch leaves in boiling salted water for 30 seconds. Place on a plate to drain and cool. Put salt, herbs, and oil in food processor and blend into a paste (add water if too dry). Add the rice and blend just until mixed.

Place a grape leaf green-side down and remove stem. Make a roll of rice stuffing that reaches across all but 1 inch of the broadest part of the leaf. Place at the base of the leaf and fold bottom up. Fold sides in and roll the rest of the way. Steam in a steamer for 10 minutes and pack in freezer bags. These freeze well. Serve coated with olive oil.