Ingredients
Scale
- 1 jar (16 oz) grape leaves, rinsed
- 1 cup long-grain rice
- 1/2 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- 1 medium onion, finely chopped
- 3 tbsp extra virgin olive oil
- 1/4 cup freshly squeezed lemon juice
- Salt and pepper to taste
- 2 cups water or broth
Instructions
- Prepare the grape leaves by rinsing jarred ones under cold water or soaking fresh ones in boiling water for 5 minutes until tender.
- In a skillet over medium heat, heat olive oil and sauté onions until translucent.
- In a large bowl, mix together rice, sautéed onions, parsley, dill, lemon juice, salt, and pepper until well combined.
- Place about one tablespoon of filling near the stem end of each grape leaf. Fold in sides tightly and roll up like a burrito.
- Arrange stuffed grape leaves seam-side down in a pot. Add enough water or broth to cover them completely and place a plate on top to keep them submerged.
- Cover the pot and simmer on low heat for about 40-50 minutes until rice is tender. Let rest before serving.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Appetizer
- Method: Simmering
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 stuffed grape leaves (120g)
- Calories: 180
- Sugar: 0g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg