Stuffed Grape Leaves

Recipe Ingredients

1 cup	160g / 5.6oz	Cooked rice - cold
1 teaspoon	5ml	White wine vinegar
1 tablespoon	15ml	Chopped mint
1 tablespoon	15ml	Diced shallots
3/4 cup	109g / 3.8oz	Crumbled feta cheese - (about 6 to 8 ozs)
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly ground black pepper - to taste
4		Grape leaves in brine - rinsed
		Tomato Vinaigrette
1/2 cup	31g / 1.1oz	Diced tomatoes
2 tablespoons	30ml	Diced shallots
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Chopped parsley
		Salt - to taste
		Freshly ground black pepper - to taste

Recipe Instructions

For the vinaigrette: In a small bowl, combine the tomatoes, shallots, olive oil, parsley and season to taste. Set aside.

In a small bowl combine the rice, vinegar, mint, shallots, feta, olive oil and salt and pepper. Lay out the four grape leaves and divide the filling among the leaves, making a small pile in the center of the leaves. Fold the end of the leaf over the filling, fold over the sides, and roll the leaves up. Place on a small plate and drizzle with the vinaigrette.

This recipe yields 2 appetizer portions.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2168 broadcast 07-18-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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