GRAPE LEAVES STUFFED WITH RICE, DILL AND WALNUTS

GRAPE LEAVES STUFFED WITH RICE, DILL AND WALNUTS image

Yield 55

Number Of Ingredients 14

Ingredients

1 16-ounce jar grape leaves*
8 cups water
1 pound long-grain white rice
2 teaspoons salt
1 cup olive oil
1 1/2 pounds onions, chopped (about 4 1/3 cups)
4 large garlic cloves, minced
1 cup chopped parsley
3/4 cup finely chopped walnuts
3/4 cup chopped fresh dill
1 teaspoon ground black pepper
2 cups crumbled feta cheese (about 8 ounces)
1/2 cup fresh lemon juice
Lemon wedges

Steps:

Place grape leaves in large bowl. Cover with water. Let soak while preparing rice filling, separating leaves occasionally. Bring 4 cups water, rice and 1 teaspoon salt to boil in heavy medium saucepan over high heat. Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover; set aside. Heat 1/2 cup oil in heavy large pot over medium heat. Add onions and saute until beginning to turn golden, about 15 minutes. Add garlic; saute 1 minute. Remove from heat. Stir in parsley, walnuts, dill, pepper and remaining 1 teaspoon salt. Cool slightly. Mix in cheese, then rice. Cool completely. Preheat oven to 375F. Place 1 large grape leaf, vein side up, on work surface. Cut off stem. Patch or overlap with pieces of other leaves if necessary to form about 5- to 6-inch surface area. Spoon scant 1/4 cup rice filling in center of leaf. Fold bottom of leaf over filling. Fold in sides. Roll up to enclose filling in leaf. Arrange seam side down on baking sheet. Repeat with enough grape leaves to use up remaining rice filling. Line bottom of two 13x9x2-inch glass baking dishes with any remaining grape leaves. Divide stuffed grape leaves between prepared dishes, arranging seam side down in rows in single layer. Mix remaining 4 cups water, 1/2 cup oil and lemon juice in medium bowl to blend. Pour enough lemon-oil mixture over stuffed grape leaves in each dish to cover. Cover dishes with foil. Bake until lemon-oil mixture is absorbed and flavors blend, about 1 hour. Uncover; cool to room temperature. (Can be prepared 4 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.) Arrange stuffed grape leaves on platter. Garnish with lemon wedges.