Brown-Rice-Stuffed Grape Leaves

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Martha Stewart


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5 tablespoons olive oil

1/2 onion, finely chopped

1 small clove garlic, finely chopped

1 cup brown rice, cooked according to package directions

2 tablespoons finely chopped parsley

1 tablespoon finely chopped mint

1 teaspoon 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 store-bought 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

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