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Grape Leaves w/Chicken,Dates & Pine Nuts




Source of Recipe


Internet


List of Ingredients




1 jar (1 pound) brined grape leaves
4 shallots, peeled and diced
4 tablespoons olive oil (divided)
1/2 cup pine nuts
8 large (medjool) dates, pitted and chopped (see note)
1/2 cup minced roasted chicken (optional)
1 cup cooked white rice
2 cups chicken broth
1/4 cup lemon juice
1/2 teaspoon salt


Recipe



Rinse leaves and pat dry. Set aside.

In saute pan, saute shallots in 2 tablespoons olive oil until soft. Add pine nuts, dates and chicken, if using. Stir in rice.

To compose: arrange grape leaf rough side up, wide side toward you, on paper towels. Place 2 to 3 teaspoons rice mixture in palm of one hand and form rice roll by cupping it with the other hand. Wet your hands a little if you like, in between rolling.

Place rice roll across broadest part of leaf, horizontal to you. Roll from bottom toward center, fold in both sides, and finish by rolling forward until you have what resembles a little cigar. Repeat with remaining grape leaves and filling. (There will be some leaves left over.)

In large saute pan or skillet pan with lid, heat chicken broth. Line bottom with remaining unused leaves. Place rolls, seam side down, in pan. Mix remaining 2 tablespoons olive oil, lemon juice and salt in little bowl and pour over pan of rolls. Bring to simmer, covered, and cook about 40 minutes or until liquid is absorbed. Let cool and serve slightly warm or at room temperature. Makes about 50 rolls, for 8 servings.

Note: Medjool dates are available packaged in some supermarkets or sold in bulk at specialty or natural foods stores.