Stuffed Grape Leaves Recipe
Grape leaves stuffed with rice and herbs.
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Ingredients
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Stuffing
Grape Leaves
Method
Preparation of Stuffing
- 1
Rinse the Rice
Rinse the long-grain rice under cold water until the water runs clear. This removes excess starch.
- 2
Sauté the Onion
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.
- 3
- 4
Cook the Rice
Pour in the water or vegetable broth, bring to a boil, then reduce heat to low. Cover and simmer for about 15 minutes or until the rice is tender and liquid is absorbed. Remove from heat and let it cool slightly.
Stuffing the Grape Leaves
- 5
Prepare Grape Leaves
Lay a grape leaf, vein side up, on a clean surface. Trim the stem if it is too thick.
- 6
Add Filling
Place about 1 tablespoon of the rice mixture at the base of the leaf.
- 7
Roll the Leaves
Fold the sides over the filling and roll from the base to the tip tightly, like a burrito. Repeat until all filling is used.
Cooking the Stuffed Grape Leaves
- 8
Arrange in Pot
In a large pot, place a few grape leaves at the bottom to prevent sticking. Arrange the stuffed grape leaves seam side down in a single layer.
- 9
Add Water and Oil
Drizzle with remaining olive oil and add enough water to cover the grape leaves. Place a plate on top to keep them submerged.
- 10
Simmer
Cover the pot and simmer over low heat for about 45 minutes or until the grape leaves are tender and the rice is cooked.
- 11
Serve
Remove from heat and let them cool slightly. Serve warm or at room temperature, garnished with lemon slices if desired.
