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Mediterranean Stuffed Grape Leaves

Healthycooking's picture
Ingredients
  Vegetable stock/Purified water 2 Cup (32 tbs)
  Brown rice 1 Cup (16 tbs)
  Salt 1 Teaspoon
  Radish 1⁄3 Cup (5.33 tbs), grated
  Scallions/Green onions 1⁄3 Cup (5.33 tbs), chopped
  Celery 1⁄2 Cup (8 tbs), minced
  Mint leaves 3⁄4 Cup (12 tbs), chopped
  Olive oil 2 Tablespoon
  White wine vinegar 2 Teaspoon
  Lemon juice 2 Teaspoon, freshly squeezed
  Currants/Yellow raisins 1⁄3 Cup (5.33 tbs)
  Pine nuts 1⁄4 Cup (4 tbs)
  Black pepper 1⁄4 Teaspoon, freshly ground
  Salt 1 Pinch (optional)
  Capers 1 Tablespoon
  Grape leaves 36
  Chives 1 Ounce (1 bunch)
  Olive oil 1 Teaspoon
  Lemon juice 1 Tablespoon
Directions

GETTING READY
1) Preheat oven moderate to 350°F.

MAKING
2) In a large pot add stock or water and bring to boil.
3) Mix rice and salt.
4) Decrease heat, cover with a tight-fitting lid and simmer for 45 minutes..
5) Cook until the water evaporates.
6) With a fork fluff the rice.
7) In a large bowl add rice and other filling ingredients. With a spoon toss the mixture thoroughly.
8) Arrange grape leaves on a flat surface.
9) Spoon 1 1/2 tablespoons of the filling at the tail of each leaf. Roll up folding the outer edges in.
10) Dip three 5-inch-long chives in boiling water briefly.
11) Tie chives around each stuffed grape leaf.
12) In a small casserole dish arrange the leaves. Drizzle 1 teaspoon olive oil and 1 tablespoon lemon juice over them.
13) Cover with a foil.
14) Bake for 10 minutes.

SERVING
15) Serve warm or cold.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Rice
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
15 Minutes
Ready In: 
25 Minutes
Servings: 
6

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