Brun-ris-fyldte drue blade

Brug onkel Ben’s ris til at lave disse lækre brun-ris-fyldte druer blade.

Kilde: Martha Stewart Show

Gør 32 druer blade

Udbytte

ingredienser

5 spsk olivenolie
1/2 løg, finhakket
1 små fed hvidløg, finhakket
1 kop brun ris, kogt i overensstemmelse med emballage anvisninger
2 spsk finhakket persille
1 spsk finhakket mynte
1 tsk citronskal
1/4 kop currants
1/4 kop fyrretræer, ristet
1/4 kop friskpresset citronsaft
Groft salt og friskmalet peber
3 kopper hjemmelavet eller købt lavnatrium kylling bouillon
32 druer blade (ca. 1/3 af en 16-ounce krukke), skylles, tørres og stængler fjernet
1 citron skiver tværs i 8 skiver

Kørselsvejledning

1.

Varm 1 spiseskefuld olivenolie i en lille stegepande over medium høj varme. Tilsæt løg og kog, omrør, indtil gennemskinnelig. Tilsæt hvidløg og kog, omrør i 1 minut. Fjern fra varme og tilsæt blanding til en stor skål sammen med kogte ris, persille, mynte, citronskal, ribs og pinjekerner; rør for at kombinere. Tilsæt 1 spsk olivenolie, 2 spiseskefulde citronsaft, 1 tsk salt og 1/2 tsk peber til skål; rør for at kombinere og sætte til side.
2.

Forvarm ovnen til 325 grader. Placer et druerblad på arbejdsfladen, venet opad. Placer 1 heaping spiseskefulde risblanding i midten af druerbladet. Rulleblad fra bunden op, foldning i sider for at danne en 2-tommers log. Sæt søm side ned i en 9-til-13-tommer bagning skål. Gentag proces med resterende druer blade og ris blanding.
3.

Bland i en stor skål sammen kylling bouillon, resterende 2 spiseskefulde citronsaft og resterende 3 spsk olivenolie; hæld over druer blade. Top druer blade med citron skiver. Anbring en anden 9-til-13-tommer bagning skål oven på drue blade og citron skiver og fylde halvvejs med vand til vægt ned. Overfør forsigtigt til ovn og bages, indtil druerbladene er ømme, 40 til 50 minutter. Server med det samme.

One Comment

Brodie
27.04.2023 @ 04:34

As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text into English:

Use Uncle Bens rice to make these delicious brown rice-filled grape leaves. Yield: 32 grape leaves. Ingredients: 5 tbsp olive oil, 1/2 onion (finely chopped), 1 small garlic clove (finely chopped), 1 cup brown rice (cooked according to package instructions), 2 tbsp finely chopped parsley, 1 tbsp finely chopped mint, 1 tsp lemon zest, 1/4 cup currants, 1/4 cup pine nuts (toasted), 1/4 cup freshly squeezed lemon juice, coarse salt and freshly ground pepper, 3 cups homemade or low-sodium chicken broth, 32 grape leaves (about 1/3 of a 16-ounce jar), rinsed, dried, and stems removed, 1 lemon sliced crosswise into 8 slices. Directions: 1. Heat 1 tbsp olive oil in a small skillet over medium-high heat. Add onion and cook, stirring, until translucent. Add garlic and cook, stirring, for 1 minute. Remove from heat and add mixture to a large bowl along with cooked rice, parsley, mint, lemon zest, currants, and pine nuts; stir to combine. Add 1 tbsp olive oil, 2 tbsp lemon juice, 1 tsp salt, and 1/2 tsp pepper to bowl; stir to combine and set aside. 2. Preheat oven to 325 degrees. Place a grape leaf on a work surface, vein side up. Place 1 heaping tbsp of rice mixture in the center of the grape leaf. Roll leaf up from the bottom, folding in sides to form a 2-inch log. Place seam side down in a 9-by-13-inch baking dish. Repeat process with remaining grape leaves and rice mixture. 3. In a large bowl, whisk together chicken broth, remaining 2 tbsp lemon juice, and remaining 3 tbsp olive oil; pour over grape leaves. Top grape leaves with lemon slices. Place another 9-by-13-inch baking dish on top of grape leaves and lemon slices and fill halfway with water to weight down. Carefully transfer to oven and bake until grape leaves are tender, 40 to 50 minutes. Serve immediately.