Stuffed Romaine Leaves
Source of Recipe
Internet
List of Ingredients
2 c Water
1 c Long-Grain Rice
1/2 c Currants
1/3 c Toasted Pine Nuts
1/3 c Drained Capers
2 tb Lemon Juice
2 tb Extra Virgin Olive Oil
4 ts Dried Dillweed
1/4 ts Salt
1/4 ts Black Pepper
1 ts Ground Cumin
2 Heads Romaine Lettuce
Recipe
Bring the water to a boil in a medium saucepan. Stir in the rice and
return to a boil. Reduce the heat to low, cover and cook for 20 minutes,
until all the water has been absorbed. Transfer the rice to a large mixing
bowl and add the currants, pine nuts, capers, lemon juice, olive oil,
dillweed, salt, pepper, and cumin. Cool the filling in the refrigerator
for 1 hour.
While the filling is cooling, bring a large pot of water to a boil. Fill a
large bowl with ice water. Remove 10-12 leaves from each head of romaine.
Use the larger leaves, not the smaller inner ones. Dip 2 leaves at a time
in the hot water for no more than 10 seconds and then immediately dip them
into the ice water to stop the cooking. Pat the leaves dry and then cut
the bottom one-third from each leaf. You should have leaves 4-5 inches
long.
Place 2 tablespoons of the chilled filling mixture down the middle of each
leaf. Fold the bottom of the leaf over the filling, then fold the sides in
toward the center. Roll away from you to form a tight bundle. Place,
seam-side down, on a plate, cover and refrigerate overnight to let the
flavors mingle. Server chilled or at room temperature.
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