GRAPE LEAVES STUFFED WITH RICE, CURRANTS AND HERBS

Can be made one day ahead.  Serve at room temperature with Coeur d'Alene Cellars Chardonnay.

24 large grape leaves
cooking spray
1 cup finely chopped onion
1/2 cup uncooked long-grain rice
1/2 cup chopped green onions
2 tablespoons pine nuts
1 cup water
2 tablespoons dried currants
2 tablespoons chopped fresh parsley

1 1/2 tablespoons chopped fresh mint
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cinnamon
1/4 cup chutney
2 eggs, beaten
juice of 1 1/2 lemons

Heat a large skillet and coat with cooking spray.  Add 1 cup chopped onion; cook until tender.  Add rice, green onions, and nuts; cook 4 minutes, stirring frequently.  Stir in water and next 8 ingredients; bring to a boil.  Cover and simmer 15 minutes or until rice is tender.  Cool slightly.

Remove stems from grape leaves.  Spoon 1 rounded tablespoon rice mixture onto center of each grape leaf.  Fold one side of leaf over filling.  Fold opposite side of leaf over filling.  Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion.  Steam grape leaves, covered, 20 minutes. Immediately whisk eggs and lemon juice until foamy.  Pour over grape leaves, cover and steam for 10 minutes.  Cool to room temperature.  8 servings. 

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© 2018 by Coeur d'Alene Cellars.