Yield
Makes 2 1/2 to 3 dozen appetizers

This recipe is from Cynthia Gomes of Stevenot Winery, Murphys, California. If making ahead, cover and chill up to 1 day.

How to Make It

Step 1

In a 2- to 3-quart pan over medium-high heat, frequently stir oil and onion until onion is limp, 7 to 9 minutes. Add rice and stir 1 to 2 minutes more.

Step 2

Add wine, 1/4 cup water, tomato sauce, mint, currants, garlic, Italian seasoning, and pepper. Mix and bring to a boil. Cover and simmer over low heat, stirring occasionally, until rice is almost tender to bite, 12 to 15 minutes. Uncover and let cool at least 20 minutes.

Step 3

Meanwhile, rinse grape leaves, drain, and pat dry. Line the bottom of a 9- by 13-inch baking dish with 5 or 6 leaves. Reserve 5 or 6 additional leaves.

Step 4

With scissors, trim stems from remaining leaves. To fill each leaf, place underside of leaf up with stem end toward you. Shape 1 tablespoon seasoned rice filling into a 2-inch log across stem end of leaf. Fold leaf sides over filling and roll snugly. Fit filled leaves, seams down, in a single layer in leaf-lined dish. Cover with reserved leaves. Mix 1 cup water and lemon juice. Pour over rolls. Seal dish with foil.

Step 5

Bake in a 350° oven until liquid is absorbed, 30 to 45 minutes. Serve warm or cool.

Step 6

Nutritional analysis per roll.

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