Stuffed Grape Leaves Recipe
Grape leaves stuffed with rice, tomatoes, parsley and onions
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Ingredients
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Filling
Grape Leaves
Cooking Liquid
Method
Prepare the Filling
- 1
Cook the Rice
In a medium pot, combine the long-grain rice and water. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let cool.
- 2
- 3
Mix the Filling
In a large bowl, combine the cooked rice, sautéed onion, diced tomatoes, chopped parsley, salt, black pepper, and lemon juice. Mix well to combine all ingredients.
Prepare the Grape Leaves
- 4
Rinse and Drain
Carefully remove the grape leaves from the jar. Rinse them under cold water to remove excess salt. Drain and set aside.
- 5
Stuff the Leaves
Take one grape leaf, shiny side down, and place about 1 tablespoon of filling at the stem end. Fold the sides over the filling and roll it up towards the tip of the leaf, forming a tight cylinder. Repeat this process with the remaining leaves and filling.
Cook the Stuffed Grape Leaves
- 6
Layer the Pot
In a large pot, place a layer of unused grape leaves at the bottom to prevent sticking. Arrange the stuffed grape leaves seam side down in a single layer on top of the leaves.
- 7
Add Cooking Liquid
Pour the vegetable broth over the stuffed grape leaves. Drizzle with 2 tablespoons of olive oil and add the lemon slices on top.
- 8
Simmer
Cover the pot and bring to a gentle simmer over medium heat. Reduce the heat to low and let it cook for about 45 minutes, or until the leaves are tender and the flavors meld.
