stuffed grape leaves
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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prep time
40 Min
cook time
method
No-Cook or Other
yield
42 serving(s)
Ingredients
- 42 bottles bottled grape leaves (about 6 ounces)
- 2 tablespoons extra-virgin olive oil, divided
- 1-1/2 cup minced yellow onion (about 1 medium)
- 1 cup thinly sliced green onions (about 1 bunch)
- 1/3 cup sliced almonds, chopped
- 3/4 cup uncooked long-grain rice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1 cup crumbled feta cheese (4 oz)
- 3 tablespoons chopped fresh flat-leafparsley
- 3 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 3 tablespoons fresh lemon juice. divided
- - lemon wedges and fat-free greek yogurt, both optional
- 1-1/2 cup chicken broth
How To Make stuffed grape leaves
-
Step 1Heat 1 Tab oil and saute onion and rice until onions are soft. Add 1-1/2 cups chicken broth; cook until broth is absorbed.
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Step 2Stir in half of the lemon juice. Set aside to cool. Mix in rest of ingredients.
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Step 3Roll up a small portion on a grape leaf.Can refrigerate and make the next day. Sprinkle with remaining lemon juice and olive oil.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Main Dishes
Category:
Other Appetizers
Diet:
Vegetarian
Tag:
#Healthy
Ingredient:
Rice/Grains
Method:
No-Cook or Other
Culture:
Greek
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