Brown Rice-Stuffed Grape Leaves in Tomato Sauce

Ingredients

• 0.3 teaspoon pepper black divided
• 1 cup brown rice long-grain uncooked
• 14.5 ounce canned tomatoes crushed undrained canned
• 2 tablespoons currants dried
• 0.5 teaspoon savory dried
• 1 tablespoon optional: dill fresh chopped
• 2 tablespoons flat-leaf parsley fresh chopped
• 1  garlic clove minced
• 24 large bottled grape leaves 
• 1 cup leek thinly sliced ( 1 large)
• 1 tablespoon juice of lemon fresh
• 0.5 teaspoon lemon rind fresh grated
• 2 tablespoons pinenuts toasted chopped
• 0.1 teaspoon salt 
• 0.5 teaspoon salt 
• 2 teaspoons vegetable oil 
• 4 cups water 

Equipment

• frying pan
• paper towels
• sauce pan

Directions

1. Bring water to a boil in a medium saucepan; add rice and 1/2 teaspoon salt. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed.
2. Remove from heat; uncover and cool to room temperature.
3. Heat oil in a large nonstick skillet over medium-low heat.
4. Add leek; cook 10 minutes or until tender, stirring frequently (do not brown).
5. Add garlic; cook 1 minute. Reserve 1/4 cup leek mixture; stir remaining leek mixture into rice. Stir parsley and next 7 ingredients (parsley through 1/8 teaspoon salt) into rice mixture.
6. Add 1/8 teaspoon pepper.
7. Combine reserved 1/4 cup leek mixture, tomatoes, and 1/8 teaspoon black pepper in skillet; bring to a boil. Reduce heat, and simmer 10 minutes.
8. Remove from heat.
9. Rinse grape leaves with cold water; drain well. Pat dry with paper towels.
10. Remove stems; discard. Select 24 large leaves; reserve remaining leaves for another use. Spoon 1 rounded tablespoon of rice mixture onto center of each grape leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly roll fashion. Repeat procedure with remaining leaves.
11. Nestle stuffed grape leaves, seam sides down, in tomato sauce. Cover and cook over medium-low heat 20 minutes or until thoroughly heated.