Serves: 60
Total Calories: 27

1 (16-ounce) jar grape leaf
6 tablespoons olive oil
1 medium onion, finely chopped
1/2 cup green onion, chopped
1 cup long grain rice, uncooked
2 cloves garlic, minced
1 teaspoon cumin
6 tablespoons fresh fennel, chopped
1/2 cup fresh dill weed, minced
1/2 cup fresh flat leaf parsley, minced
1 1/2 teaspoons dried mint leaves
salt and pepper to taste
4 to 5 cups water
2 lemons, juiced, strained

Gently wash grape leaves under cold running water to remove the brine. Bring enough water to a boil to cover the grape leaves and add leaves to hot water. Remove from heat and let stand 5 minutes. Remove to a colander and rinse with cold water, then drain in colander very well.

In a large cast iron skillet, heat 2 Tbs. olive oil over medium high heat. Sauté onions and green onions until translucent. Add rice and continue to sauté until rice is a light brown color, stirring frequently, about 3 to 5 minutes. Reduce heat to medium and add garlic, cumin, salt, pepper, and 2 cups hot water. Cover and simmer until rice is cooked through but firm and water is absorbed. Remove from heat and let cool completely. Mix in fennel, dill, parsley, and mint. Add 2 Tbs. olive oil or 1 raw egg to keep rice moist during further cooking.

Prepare the Dutch oven by putting 2 Tbs. olive oil and 3 Tbs. water in the bottom of the pot. Sort out damaged or torn grape leaves and place in the bottom of the Dutch oven to completely cover the bottom. Remove any stiff or hard stems from leaves before using.

To stuff the grape leaves, place 1 tsp. of the stuffing in the center of one grape leaf. Fold the bottom (stem end) of the leaf up over the stuffing. Next, fold the left then right sides over each side of the stuffing to form a sort of envelope. Roll the grape leaf and stuffing up to the top of the leaf to close. Place each stuffed grape leaf in the Dutch oven, seam side down and repeat until all the grape leaves or filling is used up. Sprinkle lemon juice over the top of the stuffed grape leaves and add about 2 cups of water. Place a glass plate over the top of the grape leaves to keep them from floating and opening up. Cover and bring to a boil then reduce heat to simmer over medium low heat for about 2 hours, until rice is cooked through and leaves are tender. Serve warm or cold and with a béchamel sauce.

Nutritional Facts:

Serves: 60
Total Calories: 27
Calories from Fat: 12

More Recipes from the Cast Iron Covered Wagon Cookin' -Appetizers Cookbook:
Apple Fritters For A Crowd
Carole's Potato Cakes
Garlic French Fries
Jalapeno Pepper Jelly
Jalapeno Poppers
Mini BLT'S
Smoked Almonds
Traditional Rice Stuffed Grape Leaves
Zucchini Fritters