Item# M07 Yalanchi: Rice-stuffed grapeleaves Kit Directions

STEP 1

• Place contents of Packet #1 (onions) in 4 quart saucepan. Cover with 3 cups water. Simmer for 1 minute, stirring often, until liquid is absorbed, almost dry. 
• Add 1 cup Olive oil to pan. Cook over medium heat for 2 minutes. 

STEP 2

• Add contents of Packet #2 (rice and spices) to onion mixture. Cook over low heat, for 1 minute, stirring often.
• Add 1.5 cups water to pan, stir to blend. Simmer uncovered over low heat, 10 minutes, until water is absorbed, stirring often.  

STEP 3

• Note: Oil will remain on bottom of pan, so mixture will still be a slush-type consistency. Rice will still be slightly hard, and is only par- cooked at this point.
• Remove pan from heat. Pour rice into shallow pan or separate bowl to cool a bit. 

•   Line the bottom of a 4 quart saucepan, with several grapeleaves or slivered carrots if you have them, to prevent sticking. 
• If using bottled leaves, rinse with water and cut off stems before using. Wrap rice filling with grapeleaves,“cigar-style.

• VIDEO TIPS:     HOW TO ROLL GRAPELEAVES- DEMO     https://youtu.be/3CxHErzrthI 

STEP 5

• Layer the grapeleaves rolls into the pan. 
• Pour contents of Packet #3 into 1 + 1/3 cups water, and pour over leaves. Place a small flat plate upside down over top layer (keeps steam in and helps with cooking.)

•  Cover the pan, and simmer over low heat for 20 minutes, until water is absorbed and rice is very soft.
• Remove from heat, take off top plate. Cool slightly before refrigerating. Serve cold and keep refrigerated until use.   

TIP: You can freeze par-cooked rice mixture for later wrapping. Defrost in refrigerator when ready to roll. “Raw” wrapped grapeleaves can also be frozen for later cooking, from frozen state.