Stuffed Grape Leaves with Rice

Instructions

• 1. NOTE: Make sure rice has been rinsed numerous times until water is no longer cloudy. Make sure when pulling grape leaves from jar and when separating leaves, you are careful not to tear them.
• 2. Using a large pot over medium heat add ¼ of the olive oil, onion, pinch of salt and sauté for 10-minutes until soft
• 3. Add garlic, fold into onions and sauté for 1-min
• 4. Increase heat to high adding lemon juice, rice, remaining olive oil, pinch of salt and sauté for 3-minutes stirring well to coat
• 5. Add 2 ¼ cups of water, bring to a boil, stir well and remove from stove
• 6. Add mint, stir well and cover for 10-minutes.
• 7. Remove lid and allow rice to cool a bit for handling.
• 8. Take grape leaves individually placing them on a clean flat surface
• 9. Using a teaspoon place a heaping spoonful onto middle of thick part of the grape leaves. Fold sides over rice mixture and roll into a log shape. Make sure to reserve enough leaves to layer on top of stuffed grape leaves.
• 10. Preheat oven to 350 degrees
• 11. Stuffed Grape Leaves with Rice Stuffed Grape Leaves with Rice I’ve had stuffed grape leaves at multiple places inside and outside the United States. I cannot say that there has been a difference in the taste only perhaps the texture of the grape leaves themselves. According to what the Greeks have shared with me is that there are periods of time during the year in which they harvest these leaves that they are best. I just so happen to be here in Greece during the peek grape leave harvest. During this prime time for grape leaves to be harvested they tend to be softer and not so tough making them much more palatable. Grape Leaves Stuffed with Rice and Minced Meat from Gods Restaurant in the Museum of Acropolis, Athens, Greece Grape Leaves Stuffed with Rice and Minced Meat from Gods Restaurant in the Museum of Acropolis, Athens, Greece Being you will unlikely find fresh grape leaves where you live the best thing to do is find them in the grocery store usually in the ethnic isles. Here is where you will find them preserved in a jar with liquid. Now, as far as preparing them this is a whole other story altogether. I have not taken notice as to what they charge at restaurants for an order of stuffed grape leaves but here is what I can tell you, whatever they charge…it should be triple the amount. I’ve made numerous dishes that require time and patience and if you don’t have either one of them then buy them already premade. Take a guess as to what I’ll be doing? It’s not the making of the ingredients to fill them with that is so time consuming, it’s the time and patience to roll them. They require a tremendous amount of labor and for those who enjoy making them…God bless you. I prefer to eat them!! Perhaps this is why I also don’t bake, I haven’t the patience. There are varieties of stuffed grape leaves. I’ve had them stuffed with rice, rice and minced meat; I’ve had them served with a variety of sauces as well. I’ve had Lebanese and I had Greek stuffed grape leaves. But for me, I enjoy rice stuffed grape leaves served with just yogurt for dipping as good as any. Oh, and I enjoy when someone else makes them for me!! Stuffed Grape Leaves with Rice Stuffed Grape Leaves with Rice 1 16oz jar grape leaves drained and rinsed 2 large onions chopped fine 6 cloves garlic mashed into a paste 1 cup white rice rinsed ½ cup extra-virgin olive oil 1 fresh lemon juiced plus zest 3 tablespoons chopped mint Sea salt NOTE: Make sure rice has been rinsed numerous times until water is no longer cloudy. Make sure when pulling grape leaves from jar and when separating leaves, you are careful not to tear them. Using a large pot over medium heat add ¼ of the olive oil, onion, pinch of salt and sauté for 10-minutes until soft. Add garlic, fold into onions and sauté for 1-min. Increase heat to high adding lemon juice, rice, remaining olive oil, pinch of salt and sauté for 3-minutes stirring well to coat. Add 2 ¼ cups of water, bring to a boil, stir well and remove from stove. Add mint, stir well and cover for 10-minutes. Remove lid and allow rice to cool a bit for handling. Take grape leaves individually placing them on a clean flat surface. Using a teaspoon place a heaping spoonful onto middle of thick part of the grape leaves. Fold sides over rice mixture and roll into a log shape. Make sure to reserve enough leaves to layer on top of stuffed grape leaves. Preheat oven to 350 degrees. Place stuffed grape leaves into a baking pan, cover well with reserved grape leaves adding a cup of water, cover and bake for one hour remove and allow to cool.
• 12. Serve with yogurt for dipping.

• Course : Appetizer, Side Dish, Snack
• Recipe Type : Healthy Recipes, Rice