Grape leaves are a delicious addition to many in Mediterranean cultures. They are typically stuffed with less flavorful foods in order to bring out the subtle taste of the leaf. It is important when selecting your leaves to choose leaves that are from unsprayed plants because the sprays are normally toxic and the leaves absorb the spray. Choose leaves that are medium sized and a green color. Small leaves are typically too thin to use, and the large leaves are normally too tough. Whether you use canned or fresh leaves, each leaf needs to be prepared in order to use in a recipe and consumed.
Instructions
1. Put the water into the large pot. Add the salt.
2. Boil the salt water mixture, also known as brine.
3. Drop the leaves in 12 to 13 at a time and return the brine to a boil.
4. Remove the leaves immediately when the brine begins to boil with a spatula or strainer.
5. Drop the leaves into cold or ice water and pick them right back up. This stops the cooking process.
6. Dry the leaves with paper towels or shake dry. The leaves should be curled or slightly curled at this point. This process is called blanching.
7. Set the leaves out on paper towels.
8. Soak the rice for 10 minutes in hot water.
9. Chop or dice the onion, celery, or fennel and then the meat if you have time. Chicken is a tasty addition to this recipe. If you are a vegetarian, choose two foods out of onion, celery, or fennel to put in this recipe.
10. Drain rice and cook as directed.
11. Sautee the onion and meat with desired spices such as rosemary, thyme, basil, and/or salt and pepper.
12. Line the grape leaves with rice. Put the meat and onion on top of the rice.
13. Let the dish sit for 5 minutes before eating. This gives the juices time to settle into the rice.
Tags: celery fennel, Drop leaves, leaves that, leaves with, onion celery
