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
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.