2 cups long-grain rice, rinsed
1 cup fresh parsley, finely chopped
1 large tomato, finely diced
1 medium yellow onion, finely chopped
1 whole green onion, finely chopped
1 teaspoon dried mint
2 teaspoons salt
½ teaspoon cayenne
½ teaspoon ground black pepper
¾ cup fresh lemon juice
1 16-ounce jar grape leaves in brine, drained
3 large carrots, cut into diagonal slices
¾ cup extra virgin olive oil
5 cups water
In a large bowl, combine long-grain rice, parsley, tomato, yellow onion, green onion, mint, 1 teaspoon salt, cayenne, black pepper, and ¼ cup lemon juice. Set aside.
Cover the bottom of a 2-quart pot with a layer of grape leaves follow by a layer of sliced carrots.
Remove stems on remaining leaves and place vein side up on your work surface. Spoon 2 tablespoons of filling on each leaf and roll, tucking in edges as you roll.
Stack rolled grape leaves in a circular fashion in the pot. Add remaining ½ cup lemon juice, extra virgin olive oil, and enough water to cover the top of the rolled leaves. Season with remaining 1 teaspoon of salt, cover, and simmer over medium-low heat for 1 hour and 30 minutes, adding additional water during the cook time as needed.Remove from heat and let sit for 30 minutes before serving warm or cold.
Enjoy! Enjoy! Enjoy!(Printed with permission from Idiot’s Guides: The Mediterranean Diet Cookbook)