Stuffed Grape Leaves [ 65 min ]
These traditional Mediterranean Dolmas are not only visually appealing with the rich, glossy grape leaves wrapped around a fragrant rice and herb mixture, but they are also packed with flavor. The hint of lemon and the delightful texture of pine nuts and currants make each bite a unique experience. Perfect as a light appetizer or a part of a mezze platter, these Stuffed Grape Leaves bring a touch of Mediterranean sunshine to your table. A healthy and delicious snack ready in just over an hour.
Ingrédients
- 1 cup rice
- 1 tablespoon olive oil
- 1/2 cup onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup pine nuts
- 1/4 cup currants
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 lemon, lemon, juiced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 jar jar grape leaves, rinsed and drained
Instructions
- In a medium pot, heat the olive oil over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Add the garlic and sauté for another minute.
- Stir in the rice and cook for 2 minutes, allowing the rice to toast slightly.
- Add 1 1/2 cups of water, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer until the rice is tender and water is absorbed, about 15 minutes.
- Remove from heat and stir in pine nuts, currants, fresh dill, fresh mint, and lemon juice. Allow to cool slightly.
- Lay a grape leaf flat, vein side up, and place about 1 tablespoon of the rice mixture at the base of the leaf. Fold in the sides and roll tightly to form a small log.
- Repeat with the remaining grape leaves and rice mixture.
- Place the stuffed grape leaves seam-side down in a large pot.
- Cover with water, bring to a simmer, and cook for 45 minutes on low heat.
- Drain and serve warm or at room temperature with lemon wedges.
Nutrition
Serving: 100gCalories: 230kcalCarbohydrates: 37gProtéines: 4gFat: 7gSucre: 6g
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