Stuffed Grape Leaves Served With A Lemon Wedge Recipe
Deliciously seasoned grape leaves stuffed with fragrant rice and herbs, served alongside a zesty lemon wedge for a refreshing finish.
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Ingredients
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Stuffed Grape Leaves
Method
Preparation and Cooking
Prepare the Rice Filling
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the rice, parsley, dill, diced tomato, salt, and black pepper. Sauté for another 2-3 minutes. Add 1 cup of water or vegetable broth, cover, and simmer until the rice is cooked, about 15 minutes. Remove from heat and let it cool.
Prepare the Grape Leaves
If using jarred grape leaves, rinse them under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for 1-2 minutes until tender. Drain and set aside.
Stuff the Grape Leaves
Lay a grape leaf on a flat surface, vein side up. Place 1-2 tablespoons of the rice filling at the base of the leaf. Fold the sides over the filling and roll it up tightly from the base to the tip. Repeat with remaining leaves and filling.
Cook the Stuffed Grape Leaves
In a large pot, arrange the stuffed grape leaves seam side down in a single layer. Drizzle with the remaining olive oil and lemon juice. Pour the remaining water or broth over the leaves, cover, and simmer on low heat for about 30-40 minutes until the leaves are tender.
Serve
Serve the stuffed grape leaves warm or at room temperature with lemon wedges on the side.