GOAT CHEESE STUFFED GRAPE LEAVES

Goat Cheese Stuffed Grape Leaves image

Provided by Corrinne J

Time 1h

Yield 8-10 serving(s)

Number Of Ingredients 9

1/2 cup minced onion
2 tablespoons olive oil
1 teaspoon chopped garlic
1 ea. tomatoes, chopped
1 ounce lemon juice
1 cup cooked long-grain rice
1/4 cup chopped dill
1 (4 ounce) package fresh goat cheese (Chavrie Log works best)
1 (16 ounce) jar grape leaves

Steps:

Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.
Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.
Stir in the rice.
Remove the pan from the heat and stir in the dill.
Set aside to cool to room temperature, then refrigerate.
Meanwhile drain the grape leaves and carefully pull them apart. Put them into a bowl of cold water. Let them soak until you are ready to roll.
Heat the oven to 350°F.
Place a grape leaves on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Along with a thin slice of goat cheese.
Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar.
Repeat with the remaining rice mixture.
Place the rolled grape leaves into a casserole dish.
When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock.
Cover and bake for 45 minutes.
Let cool to room temperature and refrigerate.
Serve well chilled.