Barley and Mint Stuffed Grape Leaves
Source of Recipe
Trystilarn - Veganfood
List of Ingredients
24 grape leaves, thoroughly rinsed in cold water
2 1/2 cups cooked barley (recipe follows), drained but not
rinsed, so it remains slightly sticky
1/3 cup very finely chopped red onion
2 cloves garlic, minced
3 T chopped fresh mint, dill, or oregano (or to taste)
2 T lemon juice (or to taste)
2 t extra virgin olive oil (optional)
2 T lightly toasted pine nuts (optional)
Salt and freshly ground black pepper
Approximately 1 1/2 cups homemade vegetable stock or water
To cook barley
1 cup pearl barley
4 quarts / 4 L water
salt (optional)
With hot grape leaves - Sugo Di Pomodoro
2 T extra-virgin olive oil
1/2 small onion, minced (about 1/4 cup)
1 clove garlic, minced
1 x 28 oz / 795 g can imported peeled plum tomatoes
2 T minced basil (8 to 10 leaves)
1 T minced flat-leaf parsley
salt and freshly ground black pepper
With cold grape leaves - Lemon-Garlic Dressing
1/2 lb / 225 g tofu (preferably silken)
3 T fresh lemon juice
2 to 3 t grated lemon zest
2/3 cup homemade vegetable stock
2 to 4 cloves garlic
1/2 t freshly ground black pepper
1/2 t salt
2 T extra-virgin olive oil
1 T miso (optional)Recipe
Soak the grape leaves in a bowl with cold water to cover for 30 minutes, changing the water 2 or 3 times.
Cook the barley, drain it, and cool it, but do not rinse. You want the barley to be a little sticky.
Combine the barley, onion, garlic, mint, lemon juice, olive oil and pine nuts (if using), salt, and pepper in a mixing bowl and mix well. Correct the seasoning, adding salt or lemon juice to
taste: the mixture should be highly seasoned.
Rinse the grape leaves in a colander. Blanch the leaves, a few at a time, in a shallow pan of boiling water for 1 minute. Drain the grape leaves in a colander, rinse with cold water, and let cool. Blot dry.
Lay a grape leaf on your work surface, stem end toward you.
place a heaping tablespoon of filling in a row along the bottom third of the leaf. Roll up the leaf to form a tight cylinder, folding in the side flaps halfway up, as you would to form an egg roll or a blintz. The idea is to form a compact roll about 3 inches / 7.5 cm long and 1 inch / 2.5 cm thick. Assemble the remaining grape leaves the same way. The grape leaves can be assembled several hours ahead and stored, covered, in the refrigerator.
Place the stuffed grape leaves in a nonreactive baking dish with 1/2 inch / 1.3 cm vegetable stock or water. Cover the pan with foil. Bake the grape leaves for 30 minutes, or until tender. Drain off any extra cooking liquid before serving. Serve either hot or cold with dipping sauces below.
To cook barley
Soak the barley in 4 cups cold water for at least 4 hours,
preferably overnight. Drain the barley.
Bring 4 quarts / 4 L water to a boil. Add the barley and boil, uncovered, for 30 to 40 minutes, or until soft.
Add salt to taste (if using). Drain the barley well before serving.
With hot grape leaves - Sugo Di Pomodoro
Heat the olive oil in a large heavy saucepan. Add the onion and garlic and cook over medium-low heat until just beginning to brown, about 5 minutes. Remove the pan from the heat.
Puree the onion, garlic, and tomatoes with their juices in a food processor or blender until smooth. Strain the mixture through a strainer or sieve back into the saucepan (alternatively, the vegetables can be pursed through a vegetable mill). Simmer the sauce, uncovered, over medium-high heat until thick and well flavored, about 8 minutes, stirring occasionally.
Stir in the basil, the parsley, and salt and pepper to taste.
Simmer for 2 minutes and serve.
Makes a little less than 2 cups.
With cold grape leaves - Lemon-Garlic Dressing
Combine the tofu, lemon juice, zest, vegetable stock, garlic, pepper, salt, oil, and miso in a blender and puree until smooth.
Thin the dressing to the desired consistency with additional
stock, if needed.
Correct the seasoning, adding lemon juice, garlic, or salt to taste.
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