Stuffed Grape Leaves Recipe
Grape leaves stuffed with rice and herbs, served with a lemon wedge.
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Ingredients
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Filling
Grape Leaves
Serving
Method
Filling Preparation
Rinse the Rice
Begin by rinsing the long-grain rice in cold water until the water runs clear. This helps to remove excess starch.
Sauté the Onion
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Mix the Filling
Add the rinsed rice, parsley, dill, lemon juice, salt, black pepper, and water to the skillet. Stir well to combine. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and the water is absorbed. Remove from heat and let cool slightly.
Rolling the Grape Leaves
Prepare the Grape Leaves
Carefully rinse the canned grape leaves under cold water to remove excess brine and lay them flat on a clean surface.
Stuff the Leaves
Take one grape leaf, vein side up, and place about 1 tablespoon of the filling near the stem end of the leaf. Fold the sides over the filling and roll tightly from the stem end to the tip.
Repeat
Continue this process until all the filling is used, placing the rolled grape leaves seam side down in a baking dish.
Cooking
Cook the Stuffed Grape Leaves
Add enough water to cover the grape leaves in the baking dish, and place a plate on top to keep them submerged. Cover with aluminum foil and bake in a preheated oven at 350°F (175°C) for 45 minutes.
Serving
Serve
Once cooked, allow the stuffed grape leaves to cool slightly before serving. Serve warm with fresh lemon wedges on the side.
