Stuffed Grape Leaves

Ingredients

• 0.3 cup almonds sliced chopped
• 0.3 teaspoon pepper black freshly ground
• 4 ounces feta cheese crumbled
• 2 tablespoons optional: dill fresh chopped
• 3 tablespoons flat-leaf parsley fresh chopped
• 3 tablespoons mint leaves fresh chopped
• 6 ounces bottled grape leaves 
• 1 cup green onions thinly sliced ( 1 bunch)
• 0.3 teaspoon ground cinnamon 
• 3 tablespoons juice of lemon fresh divided
• 2 tablespoons olive oil extra-virgin divided
• 0.8 cup rice long-grain uncooked
• 0.5 teaspoon salt 
• 3 cups water divided
• 1.5 cups onion yellow minced ( 1 medium)

Equipment

• frying pan
• paper towels
• sauce pan

Directions

1. Rinse grape leaves with cold water; drain well. Pat dry with paper towels.
2. Remove stems; discard.
3. Heat 1 tablespoon oil in a saucepan over medium heat.
4. Add yellow onion to pan; cook 10 minutes or until tender, stirring occasionally.
5. Add green onions and almonds; cook 3 minutes, stirring occasionally. Stir in 2 cups water; bring to a boil.
6. Add rice, salt, pepper, and cinnamon; cover, reduce heat, and simmer 22 minutes or until rice is tender.
7. Remove from heat; cool. Stir in cheese, parsley, mint, and dill.
8. Spoon 1 1/2 heaping tablespoons rice mixture onto center of 1 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 rice mixture and 35 grape leaves.
9. Place 12 stuffed grape leaves, seam sides down, in large saucepan lined with 3 grape leaves.
10. Drizzle with 1 teaspoon oil and 1 tablespoon juice. Top with 12 stuffed grape leaves; drizzle with 1 teaspoon oil and 1 tablespoon juice. Repeat procedure with remaining 12 stuffed grape leaves, 1 teaspoon oil, and 1 tablespoon juice. Cover with remaining 3 grape leaves; pour remaining 1 cup water over leaves. Invert a small heatproof plate on top of leaves. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours.
11. Remove from heat, and let stand in saucepan 2 hours.
12. Serve at room temperature with lemon wedges and yogurt, if desired.
13. Wine note: The piquant quality of grape leaves calls for a wine with good acidity to match, while the salty feta needs something thirst-quenching and bright. Boutari Santorini 2008 ($1
14. is a natural choice. --Jeffery Lindenmuth