The Fast Fast

For centuries, during the seven weeks of Lent before Easter, those of the Greek Orthodox faith were forbidden to eat any animal product--meat, fish, eggs, butter, milk and cheese.

The practice came about so that the believer might abstain from food containing blood or derived from one having blood. Today, the regulations are a bit more relaxed, and fasting from meat is recommended on Wednesdays and Fridays during this time.

One dish that often appears on fast days is Stuffed Grape Leaves. These tiny green pockets, full of a mint-y, raisin-rice filling, are simmered in tomato sauce or served plain with just a squeeze of lemon. Leftovers can be served chilled with a little Yogurt Sauce.

Made in the microwave, the recipe uses less oil and a lot less time: It cooks in 10 minutes instead of almost an hour. What doesn’t change is the time-intensive separating, rinsing and wrapping of the leaves.

When lentils are added to the rice filling, this dish is considered a complete protein. Add the cooked lentils to the rice with the other ingredients and place them in two layers in the cooking dish. Follow the same cooking instructions but increase the time on MEDIUM power to 10 minutes.

STUFFED GRAPE LEAVES

1 (1-pound) jar preserved grape leaves, drained

2 tablespoons olive oil

1 medium onion, finely chopped

1 cup long-grain rice

1 3/4 cups plus 1 tablespoon water

2 tablespoons chopped fresh parsley or 2 teaspoons dried

2 tablespoons raisins

2 tablespoons pine nuts, optional

1 teaspoon chopped fresh mint leaves or 1/2 teaspoon dried

1/4 teaspoon black pepper

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1 tablespoon lemon juice

Lemon wedges

Cooked Lentils, optional

Separate about 2/3 of grape leaves and rinse well in cold water to remove as much salty brine as possible. Handle leaves gently to prevent breaking. Place on paper towels with smooth sides down to drain.

Combine oil and onion in 3-quart microwave-proof casserole. Microwave on HIGH (100% power) 2 to 3 minutes or until onion is tender. Stir in rice, coating every grain. Stir in 1 3/4 cups water. Cover with lid or plastic wrap, turned back slightly, and microwave on HIGH 5 to 7 minutes or until boiling. Microwave, covered, on MEDIUM (50% power) 10 minutes or until most of liquid has been absorbed. Let stand, covered, 5 minutes. Stir in parsley, raisins, pine nuts, mint, pepper, salt and cinnamon.

Place rounded tablespoon of rice mixture in center of each grape leaf. Fold bottom up and side edges over filling like envelope and then fold point of leaf over top. Place stuffed grape leaves, seam side down, in 3-quart microwave-proof rectangular dish.

Add remaining 1 tablespoon water and lemon juice. Cover rolls evenly with any torn leaves. Cover dish tightly with lid or plastic wrap, turned back slightly on 1 side, and microwave on HIGH 5 minutes, then on MEDIUM 5 minutes or until center rolls are heated through, rotating once if necessary. Let stand 2 to 3 minutes.

Remove cover and broken leaves from top. Serve plain with lemon wedges. Makes about 45 small rolls or 4 to 5 side-dish servings.

Cooked Lentils

1/2 cup lentils, rinsed

1 1/2 cups water

Dash salt

Combine lentils, water and salt in 1 1/2-quart microwave-proof casserole. Cover with lid or plastic wrap, turned back slightly, and microwave on HIGH 7 minutes or until boiling. Stir.

Microwave on MEDIUM 15 minutes or until tender and most of water has been absorbed, stirring once. Let stand, covered, 5 minutes. Drain. Makes 1 cup.

Variation:

STUFFED GRAPE LEAVES IN TOMATO SAUCE:

Before starting to roll leaves, prepare tomato sauce. Combine 1 tablespoon olive oil, 1 minced clove garlic and 1 thinly sliced medium onion in 2-quart microwave-proof casserole. Microwave on HIGH 2 to 3 minutes or until onion is tender. Stir in 1 (28-ounce) can plum tomatoes, coarsely chopped, with juice, 1/4 teaspoon sugar and 1/4 cup red wine, optional. Microwave, uncovered, on HIGH 5 minutes, stirring after 3 minutes. Taste and add 1/4 teaspoon sugar, more, if not slightly sweet. Pour into 3-quart rectangular dish.

Prepare filling and roll as directed. Place rolled grape leaves in tomato sauce. Top with torn grape leaves as directed. Eliminate 1 tablespoon water and lemon juice. Proceed with basic cooking time. You won’t need entire jar of grape leaves, but some will be small and some you will have to discard because they break.