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Stuffed Grape Leaves
Stuffed Grape Leaves
1/2 yellow onion, chopped
1 clove garlic, chopped
1 carrot, chopped
1 tablespoon olive oil
1 cup tomato juice
1 cup shiitake mushrooms
1/2 cup cooked brown rice
1/4 cup corn kernels
1 teaspoon curry powder
sea salt to taste
freshly ground black pepper to taste
20 grape leaves, washed thoroughly
juice of 1 lemon
1. Preheat the oven to 300 degrees F
2. To prepare the filling: over medium heat, saute the onions, garlic, and carrot in the oil until browned. In a large bowl, mix well with the tomato juice, mushrooms, rich, corn, curry powder, salt, and pepper
3. To stuff the grape leaf: place it - shiny side down - on a board. Place 1 teaspoon of filling in the centre of the leaf. Form into a roll
4. Pack the rolls firmly in a baking dish, sprinkle lemon juice on top, and add enough water to cover
5. Bake for 1/2 hour. Serve hot. Yields 20 grape leaves
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