Are you looking for a flavorful and healthy Mediterranean dish? Try this recipe for stuffed grape leaves with rice, herbs, and lemon juice. These savory appetizers are perfect for entertaining or as a light and refreshing meal.
Ingredients
- 1 jar of grape leaves (around 60 leaves)
- 1 cup of uncooked white rice
- 1/2 cup of chopped fresh parsley
- 1/2 cup of chopped fresh mint
- 1/4 cup of chopped green onions
- 1/4 cup of lemon juice
- 1/4 cup of olive oil
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
- 3 cups of water
Instructions
- Begin by rinsing the grape leaves under cold water and draining them well.
- In a mixing bowl, combine the uncooked rice, chopped parsley, mint, green onions, lemon juice, olive oil, salt, and black pepper. Mix well.
- To stuff the grape leaves, place one leaf flat on a clean surface with the shiny side down and the stem end facing you.
- Place a tablespoon of the rice mixture towards the bottom of the leaf, fold the bottom of the leaf over the filling, then fold the sides of the leaf towards the center, and roll the leaf up tightly.
- Repeat the process with the remaining grape leaves and rice mixture.
- Place the stuffed grape leaves in a large pot or Dutch oven, making sure to pack them tightly together in a single layer.
- Add 3 cups of water to the pot, cover, and bring to a boil over high heat.
- Reduce the heat to low and simmer for 45 minutes, or until the rice is fully cooked and the grape leaves are tender.
- Remove from heat and let cool for a few minutes before serving.
Serve the stuffed grape leaves warm or at room temperature. They can be enjoyed as a main dish or as a side dish. These grape leaves are also great for meal prepping and can be stored in the refrigerator for up to 5 days.
