Stuffed Grape Leaves Recipe

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STUFFED GRAPE LEAVES

shecooks curiouscooks

By
@rosecuriouscooks

This recipe was prepared by Betty Eichenlaub for the November 2015 meeting with the Curious Cuisiners.

For convenience, assemble the stuffed grape leaves the day before - refrigerate overnight, then set out for a couple of hours to come to room temperature.

Recipe is from "The Enlightened Cook/Everyday Vegetarian"


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Rating:

Comments:

Serves:

42

Prep:

40 Min

Method:

No-Cook or Other

Ingredients

42 bottle
bottled grape leaves (about 6 ounces)
2 Tbsp
extra-virgin olive oil, divided
1-1/2 c
minced yellow onion (about 1 medium)
1 c
thinly sliced green onions (about 1 bunch)
1/3 c
sliced almonds, chopped
3/4 c
uncooked long-grain rice
1/2 tsp
salt
1/4 tsp
freshly ground black pepper
1/4 tsp
ground cinnamon
1 c
crumbled feta cheese (4 oz)
3 Tbsp
chopped fresh flat-leafparsley
3 Tbsp
chopped fresh mint
2 Tbsp
chopped fresh dill
3 Tbsp
fresh lemon juice. divided
lemon wedges and fat-free greek yogurt, both optional
1-1/2 c
chicken broth

Directions Step-By-Step

1
Heat 1 Tab oil and saute onion and rice until onions are soft. Add 1-1/2 cups chicken broth; cook until broth is absorbed.
2
Stir in half of the lemon juice. Set aside to cool. Mix in rest of ingredients.
3
Roll up a small portion on a grape leaf.Can refrigerate and make the next day. Sprinkle with remaining lemon juice and olive oil.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: Greek
Dietary Needs: Vegetarian
Other Tag: Healthy