STUFFED GRAPE LEAVES

Stuffed Grape Leaves

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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"

Rating:

☆☆☆☆☆ 0 votes

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

How to Make STUFFED GRAPE LEAVES

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.

Printable Recipe Card

About STUFFED GRAPE LEAVES

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



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