good news and stuffed vine leaves

[Guest guest]

First the good news. I got a job in a department store. Doesn't pay

great...but it is a job. Second, I just found out one of my drawings

won first place in the art show here in town. The award ceremony is

tomorrow and I understand that there is a cash prize involved as

well. (big smile) Now on to the food.

This dish takes me about 4 hours (with cooking time included.) Every

time I have made it for a party or taken it as a dish to a gathering

it is an absolute hit. So the time is worth it if you have the time.

(from greek vegetarian cooking by chaitow)

1 onion, chopped

3/4 cup olive oil

1.5 cups long grain brown rice

4 teaspoonsful dill and/or parsley

2 scallions, chopped

sea salt and freshly ground black pepper

1/2 cup currants

1/2 cup pine nuts or ground almonds

1 egg white

50 vine leaves

Juice of 1.5 lemons

Place the onion in a saucepan with half of the oil over medium heat.

Stir the onion until only very light brown and then remove from the

heat. In the meantime, boil the rice in slightly salted water for 10

minutes before draining and adding it to the onion. Add the dill,

the scallions, salt and pepper, 2 teaspoons of the olive oil, the

currants, pine nuts and the egg white. Mix them gently together.

To prepare vine leaves:

If picked from the garden, pick tender but good-sized leaves. Wash

them well and remove the stems with scissors. Boil the leaves in

salted water for 15 minutes. Drain and place on a clean surface to

cool. If the leaves are shop bought, then rinse well and boil in

plain water for 15 minutes.

Cover the bottom of a non-stick saucepan with a layer of leaves.

Then take the leaves one by one, placing 2 teaspoons of the mixture

onto each, before folding carefully into an envelope shape. Place

these in the saucepan. When all the leaves have been used, pour the

lemon juice and the rest of the olive oil over them. Add a touch of

salt and pepper, and before covering with warm water, place one or

two plates over them to keep the piles of stuffed vine leaves in

place during the cooking process.

Cook over medium heat until the water evaporates; remove from the

heat, remove the plates and allow to cool for about 10 minutes. Then

gently place the stuffed vine leaves on a serving dish. These may be

served hot or cold.

Enjoy - Dol.