Stuffed Grape Leaves and Grecian Lemon Sauce
By
Tiffany Bannworth
@MissAnubis
1
Soon I will add my recipe of Italian Stuffed Grape Leaves with Zesty Italian Sausage to use your other half of the jar of grape leaves.
Ingredients
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1/2 jar(s)large grape leave (devein by hand)
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GRAPE LEAVE FILLING
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2 cbrown rice, quinoa, or couscous (uncooked)
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1 ckalamata olives, pitted
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1/2-1 lbmeat (lamb, quail, even chicken, pork, or beef)
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1 Tbspchinese five spice
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3/4 cpine nuts or almonds
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·salt and pepper to taste
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GRECIAN LEMON SAUCE
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1 stickbutter
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1/2 cflour
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3 cmilk
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1lemon, sliced
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1bay leaf
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1anise star
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1/2 cwhite wine
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1 tspdill
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1 tsprosemary
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1 tspthyme
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1 tsptarragon
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·salt and pepper to taste
How to Make Stuffed Grape Leaves and Grecian Lemon Sauce
- For grape leaf filling, place all ingredients in a pot with enough water to cook quinoa/rice/couscous. Bring to a boil, then reduce heat to medium and cover.
- To start sauce, melt butter in sauce pan then add flour to make your roux. Stir.
- In a side dish, combine white wine and dry herbs. Set aside.
- Preheat over to 325.
- Place in over for 20 minutes. Then serve.
- I like to serve this with my other two recipes.
"Mediterranean Fruit" Spiced Applesauce
Baked Tandoori Lentils