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Rice Stuffed Grape Vine Leaves

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  Vine leaves 1 Pound
  Onion 1 Medium, finely chopped
  Pine nuts 1⁄2 Cup (8 tbs)
  Long grain rice 3⁄4 Cup (12 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Chopped parsley 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground pepper To Taste
  Cinnamon 1⁄2 Teaspoon
  Tomatoes 2 Medium, peeled, seeded, chopped
  Lemon juice 1 Tablespoon
  Olive oil 1⁄4 Cup (4 tbs)
  Lemon wedges 2 (For Garnish)

Unfold vine leaves.
Rinse carefully under cold running water; drain.
Heat 1 1/2 tablespoons oil in saucepan.
Add onion; saute until limp.
Add pine nuts; cook over medium heat 5 minutes.
Add rice, raisins, and 1 1/2 cups water.
Cover; cook 20 minutes or until all liquid is absorbed.
Stir in parsley, salt, pepper, cinnamon, and tomatoes.
With stem end of leaf toward you, place approximately 1 tablespoon filling on each vine leaf.
Fold up stem end to enclose filling.
Fold sides to center; roll to form a neat package.
Do not try to secure rolls with toothpicks; they are fragile and will tear easily.
Place thin layer of unfilled vine leaves in bottom of large, heavy saucepan.
Tightly pack rolls in pan, seam-side-down, in layers.
Sprinkle each layer with some of lemon juice and part of the 1/4 cup oil.
Add 1 cup water; place heavy kitchen plate on top of rolls in pan to weight them down.
Cover pan; bring rolls to boil.
Reduce heat to simmer; cook 30 minutes.
Remove from heat; cool.
Carefully remove stuffed leaves from pan; serve them cold, garnished with lemon wedges.

Recipe Summary

Side Dish

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Average: 3.8 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2255 Calories from Fat 963

% Daily Value*

Total Fat 112 g172.3%

Saturated Fat 12.8 g64.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1062.1 mg44.3%

Total Carbohydrates 299 g99.7%

Dietary Fiber 65.4 g261.8%

Sugars 95.7 g

Protein 52 g104.7%

Vitamin A 2589% Vitamin C 262.9%

Calcium 186.7% Iron 122.8%

*Based on a 2000 Calorie diet

1 Comment

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Rice Stuffed Grape Vine Leaves Recipe