You are here

Stuffed Grape Leaves

Ingredients
  Onions 3 Large, chopped
  Vegetable oil 1⁄2 Cup (8 tbs)
  Long grain wild rice 6 Ounce (1 Package)
  Tomato sauce 8 Ounce (1 Can)
  Water 1 1⁄2 Cup (24 tbs)
  Salt 2 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Parsley 1 1⁄2 Cup (24 tbs), minced
  Lemon juice 2 Tablespoon
  Grape leaves 16 Ounce (1 Jar)
  Water 2 Cup (32 tbs)
  Parsley 1 Tablespoon (For Garnish)
  Lemon wedges 4 Small (For Garnish)
Directions

Preheat oven to 350° F (177°C).
In a large skillet, cook onions in vegetable oil until golden.
Stir in contents of rice and seasoning packets, tomato sauce and water.
Bring to a boil.
Cover tightly.
Cook over low heat until all liquid is absorbed, about 25 minutes.
Stir in salt, pepper, parsley and lemon juice.
Rinse grape leaves under cold water; dry thoroughly.
Place leaves rib side down.
Place a rounded teaspoonful of filling in center of each leaf.
Fold both sides over to center.
Fold over one end and roll up.
Arrange in a 2-quart casserole, seam side down.
Add 2 cups water.
Weight down stuffed leaves with an oven-proof plate.
Bake 45 minutes.
Refrigerate until chilled, still weighted down.
Serve cold with parsley and lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Grape
Interest: 
Healthy

Rate It

Your rating: None
4.294445
Average: 4.3 (18 votes)