Middle Eastern · Lunch
Stuffed Grape Leaves with Rice
Brined grape leaves rolled around short-grain rice, tomato, onion, and fresh herbs, then simmered gently in a lemon-water bath until the rice cooks through and the leaves turn tender. Served warm or at room temperature as a vegetarian Middle Eastern appetizer.
$4
35 minsPrep
45 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
389Calories
6.8gProtein
15.1gFat
60.2gCarbs
4.3gSugar
5.5gFiber
812mgSodium
0mgChol
2.1gSat Fat
380mgPotassium
95mgCalcium
2.8mgIron
0mcgVitamin B12
15mgVitamin C
vegetarian
vegan
low-calorie
high-fiber
mediterranean
all-time-classics
vegan
Instructions
1
Prep
Rinse the short-grain rice under cold water in a fine sieve until water runs clear, then drain into a bowl.
2
Build
Stir tomato, onion, dill, mint, parsley, 1 tablespoon olive oil, 1 tablespoon lemon juice, salt, and pepper into the rice until coated.
3
Prep
Rinse the grape leaves and lay flat; trim any thick stems. Pat dry with a paper towel if needed.
4
Stuff
Lay one leaf shiny-side down, place a scant tablespoon of filling near the stem end, fold sides in, and roll tightly into a cigar shape.
5
Build
Line a small saucepan base with spare leaf pieces, then pack rolls seam-side down in a single snug layer.
6
Simmer
Pour water, remaining lemon juice, and remaining olive oil over rolls; weight with a plate. Simmer over low heat 40–45 minutes until rice is tender.
7
Rest
Remove from heat and let rolls cool in liquid for 15 minutes to firm up.
8
Plate
Lift rolls onto a plate, arrange seam-side down, and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8 oz230g short-grain white rice, uncooked
- 2020 grape leaves (about 2.5 oz/70g)
- 1/2 cup80g tomato, finely diced
- 4 tbsp40g onion, finely diced
- 4 tbsp4 tbsp fresh dill
- 4 tbsp4 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 3 tbsp44ml olive oil, plus extra for the pot
- 3 tbsp44ml lemon juice, plus extra for the simmering liquid
- 1 cup240ml water
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
