Recipe Club: Stuffed Grape Leaves (for slow cooker)
STUFFED GRAPE LEAVES
One 16-oz jar grape leaves
2 T oil
1 onion, minced
3/4 cup raw basmati rice
1/4 cup pine nuts, toasted
1/2 tsp ground allspice
2 C stock (divided)
salt & pepper
2 T minced parsley
1 T lemon juice
Rinse grape leaves, pat dry, trim stems and set aside.
Heat oil in large skillet, add onion, saute. Stir in rice, pine nuts, allspice and 1 C stock (add more liquid if using brown basmati). Season with salt & pepper; bring to boil then let simmer until rice is cooked. Transfer filling to bowl, stir in parsley and let cool.
To stuff:
Place grape leaves, shiny side down, with stem end toward you. Place one tablespoon filling near stem end, fold in sides of leaf over the filling, roll the leaf away from you, and wrap firmly but not too tightly. Repeat.
Transfer grape leaves to 3 1/2-4 quart slow cooker, arranging in layers. Pour remaining stock, 1 T olive oil and lemon juice over stuffed leaves. Add water if needed. Cover. Cook on low for 4-6 hours. Uncover and cool. Serve at room temperature.
, 
.