Ingredients:
Makes approximately 50 grape leaves
3 medium onions, chopped
1/3 cup extra virgin olive oil
1 package (6 oz) long grain and wild rice (comes with a seasoning packet)
8 oz organic tomato sauce
1 cup water
1 tsp sea salt
1/4 tsp pepper
1 cup Italian parsley, minced
2 TB lemon juice
1/2 cup pine nuts
1 jar (8 oz) grape leaves, (about 50 grape leaves)
How to Prepare:
Sauté onions in olive oil over medium heat for 10 minutes or until golden. Stir in rice and seasoning packet, tomato sauce and water. Bring to boil. Cover tightly and simmer over low heat until all liquid is absorbed, about 25 minutes. Stir in salt, pepper, parsley, lemon juice, and pine nuts. Rinse grape leaves in cold water and dry thoroughly. Place leaves rib side down. Place well-rounded teaspoon of filling in center of leaf. Fold both sides over to center. Fold over one end and roll up. Arrange in 2-quart casserole, seam side down. Add 2 cups water. Weight stuffed leaves with plate. Bake at 350°F for 45 minutes.
Refrigerate until chilled, still weighted down. Remove from water. Serve cold with parsley and lemon wedges.
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