Description
These delicious Stuffed Grape Leaves with Rice and Herbs are a Mediterranean favorite, packed with flavor from fresh herbs, rice, and a touch of lemon. Perfect for serving as an appetizer or a light meal, these stuffed grape leaves are sure to be a crowd-pleaser, whether served warm or cold.
Ingredients
Scale
- 1 jar grape leaves (about 40–50 leaves)
- 1 cup white rice
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1/4 cup chopped green onions
- 1/4 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
Instructions
- Rinse the grape leaves under cold water and drain them thoroughly.
- In a medium bowl, mix together the rice, parsley, mint, green onions, olive oil, lemon juice, salt, and pepper.
- Lay one grape leaf flat on a work surface. Spoon about 1 tablespoon of the rice mixture onto the center of the leaf.
- Fold in the sides of the grape leaf and roll it tightly from the bottom up, similar to a burrito.
- Repeat this process with the remaining grape leaves and rice mixture.
- Arrange the stuffed grape leaves in a large pot, placing them seam-side down.
- Add enough water to the pot to cover the grape leaves.
- Cover the pot and cook over medium heat for 45 minutes, or until the rice is fully cooked and tender.
- Serve the stuffed grape leaves hot or cold, as desired.
Notes
- If you prefer, you can add a little pine nuts or currants to the rice mixture for added flavor and texture.
- These stuffed grape leaves can be made in advance and stored in the fridge for up to 2-3 days. They often taste even better after they’ve had time to sit and let the flavors meld.
- Serve with a side of yogurt or tzatziki for a refreshing dip!
- You can freeze the stuffed grape leaves before cooking; just layer them in an airtight container and cook them directly from frozen when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 45 minutes