Stuffed Grape Leaves de Guadalupe
                                                               

Ingredients:
1 jar grape leaves
olive oil
lemon or lime juice
sea salt

Filling:
4 cups cooked rice (you can use any kind or combo but cook in vegetable or chicken stock for flavor)
1 bunch green onions, chopped-include greens
1 red, orange or yellow bell pepper, diced
3 Tbsp olive oil
juice of 1 large lime or small lemon
2-4 Tbsp chipotle peppers (canned in adobo sauce), chopped
2 tsp ground cumin
1/2 tsp cinnamon
2 Tbsp finely chopped cilantro
1 cup corn kernels
1/2 cup pine nuts
sea salt to taste
Mix together and adjust peppers and salt to taste.

Drain and rinse grape leaves. Using a large steamer pan (I use a pasta pot) cover bottom of steamer insert with some of the leaves,
using torn ones first.
To assemble: carefully lay out a leaf with ribbed side up. Place a large spoonful of filling about 1/3 way up from stem end and fold
stem end up to cover filling. Fold sides over and roll up to top. Place, loose end down and side by side to fill steamer pan (pack
tightly), drizzle with a little olive oil and lemon or lime juice, sprinkle with sea salt, then start repeat with second layer.

Put water in bottom of steamer pan to just below insert level. Place insert and cover pan. Over high heat bring water to a boil then
reduce to a simmer and steam for about 45-60 mins. I usually don't need to add more (hot) water, but don't allow to steam dry. With
cover still on allow to cool. Serve warm, room temp or chilled. Sprinkle with dried chipotle powder if desired.
Store in airtight container in frig for one week if they last that long!!!