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Appetizer
4 servings
15 minutes
0 minutes
Chef Anissa Helou
This is the delicious rice filling often used to stuff grape or chard leaves, squash, eggplant, or bell peppers, then steamed or braised and served as an appetizer or side dish throughout the Mediterranean region.
3/4 cup Short Grain Rice
2 medium Organic Tomatoes (firm) diced into 1/4 inch cubes
1/2 bunch Organic Green Onions, trimmed and thinly sliced
1/2 bunch Organic Italian Parsley (Flat Leaf Parsley) cleaned and chopped medium fine
1/4 bunch mint, leaves only, chopped medium fine
2 tablespoons Sumac
1/4 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon Spice Grinder (Rainbow Peppercorns)
Salt to taste
Juice of 1 large organic lemon
1/2 cup extra virgin olive oil plus 2 tablespoons
Mix the rice, tomatoes, onions, parsley and mint in a bowl.
Season with sumac, cinnamon, allspice, pepper and salt to taste.
Pour in the lemon juice and olive oil and mix well.
Taste and adjust seasoning if necessary, then stuff your favorite vegetable or small bird.
This is an uncooked product that is traditionally stuffed into zucchini or edible grape leaves, then cooked.
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