Rice, Pine Nut, and Currant Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes

Name: Rice, Pine Nut, and Currant Filling for Grape Leaves, Cabbage Leaves, Peppers, and Tomatoes
Yield: makes enough to fill 4 to 6 large tomatoes or peppers, 8 or more cabbage leaves, or up to 30 or so grape leaves
Ingredients: 1/4 cup extra virgin olive oil; 2 large onions, chopped; Salt and black pepper to taste; 1/3 cup pine nuts; 1/3 cup currants or raisins; 1/4 teaspoon ground allspice; 1/4 teaspoon ground cinnamon; Pinch of cayenne; 1 cup long-grain rice; 2 cups chicken, beef, or vegetable stock, preferably homemade (page 160 or 162), or water; 1/4 cup chopped fresh parsley leaves; 1/4 cup chopped fresh dill leaves; 1/4 cup chopped fresh mint leaves; Zest of 1 lemon, minced

December 14, 2011

A flavorful vegetarian filling for stuffed vegetables (pages 445–447 and 492) that is simple, quick, and easy to make in advance. If you have a mild chile powder (like one made from Aleppo or New Mexican chiles), use 1/2 teaspoon or more of it in place of the cayenne. Some cooks add about 1/2 cup grated hard sheep’s cheese, of a type like pecorino Romano, to this mix.

Recipe notes

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