Stuffed Grape Leaves Recipe
Stuffed with rice and herbs.
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Ingredients
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Filling
Grape Leaves
For Cooking
Method
Preparation of Filling
Rinse the rice
In a fine mesh strainer, rinse the long-grain rice under cold water until the water runs clear. This removes excess starch.
Cook the rice
In a medium pot, combine the rinsed rice with 1 3/4 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and water is absorbed. Remove from heat and let it cool.
Mix the filling
In a large bowl, combine the cooked rice, sautéed onion, chopped parsley, dill, lemon juice, salt, and black pepper. Mix well until all ingredients are incorporated.
Stuffing the Grape Leaves
Prepare grape leaves
Carefully remove the grape leaves from the jar and rinse them under cold water to remove excess brine. Lay them out flat on a clean surface.
Stuff the leaves
Take a grape leaf and place about 1 tablespoon of the rice filling at the base of the leaf. Fold the sides over the filling and roll it tightly from the base to the tip. Repeat with the remaining leaves and filling.
Cooking the Stuffed Grape Leaves
Prepare for cooking
In a large pot, place the stuffed grape leaves seam-side down in a single layer. Add 2 cups of vegetable broth and additional water if needed to just cover the leaves.
Simmer
Cover the pot and bring to a simmer over medium heat. Reduce the heat to low and let it simmer for about 30-40 minutes or until the grape leaves are tender.