Stuffed Vegetarian Grape Leaves Recipe
Grape leaves stuffed with rice, tomatoes, parsley and onions served with a side of Ric
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Ingredients
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Stuffed Grape Leaves
Rice Mixture
Ricotta Sauce
Method
Prepare the Rice Mixture
- 1
Sauté Onions
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
- 2
Add Rice and Tomatoes
Stir in the long grain rice and diced tomatoes. Cook for an additional 2 minutes, stirring occasionally.
- 3
Season the Mixture
Add salt, black pepper, and vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the liquid is absorbed.
- 4
Mix in Parsley
Remove from heat and stir in the chopped parsley. Allow the mixture to cool slightly.
Stuff the Grape Leaves
- 5
Prepare Grape Leaves
Rinse the grape leaves under cold water to remove any brine. Lay them flat on a clean surface.
- 6
Fill Leaves
Place about 1 tablespoon of the rice mixture at the base of each grape leaf. Fold the sides over the filling and roll from the base to the tip to form a tight cylinder.
- 7
Arrange in Pot
Place the stuffed grape leaves seam side down in a large pot. Continue until all leaves are filled.
- 8
Add Broth and Simmer
Pour remaining vegetable broth over the stuffed grape leaves. Drizzle with 1 tablespoon of olive oil and cover the pot. Simmer on low heat for about 45 minutes.
Make Ricotta Sauce
- 9
Mix Ingredients
In a bowl, combine ricotta cheese, 1 tablespoon of olive oil, lemon zest, salt, and black pepper. Mix until smooth and well combined.
Serve
- 10
Plate the Dish
Once the grape leaves are cooked, transfer them to a serving platter. Serve warm with a generous dollop of ricotta sauce on the side.
