Rice-Stuffed Grape Leaves
- Total Time
Our healthier version of these classic dolmas calls for brown rice, but sticks with tradition by infusing them with onion, dill, mint and lemon.
uncooked long grain brown rice1 cup(s), not instant
uncooked onion(s)1 cup(s), yellow, chopped
dill¼ cup(s), fresh, chopped
mint leaves¼ cup(s), fresh, chopped
fat free chicken broth4 cup(s), reduced-sodium, or vegetable broth, divided
fresh lemon juice¼ cup(s)
grape leaves4 ½ oz, about 32 leaves (rinsed if canned)
- Combine rice, onion, dill and mint in a large nonstick skillet and set pan over medium heat. Sauté until onion is soft, stirring frequently to prevent rice from burning, about 5 minutes. Add 2 cups of broth, reduce heat to low, cover and simmer until rice is tender, about 25 minutes. Stir in lemon juice and remove from heat.
- Place grape leaves, shiny side down, on a flat surface. Top each leaf with 1 heaping teaspoon of rice mixture, placing filling near stem end of leaf. Fold in sides of leaf and then roll up from broad bottom to top. Place stuffed leaves side by side in a large stockpot, leaving no gaps (this prevents leaves from opening during cooking).
- Pour remaining 2 cups of broth over top of leaves. Set pan over medium heat and bring to a simmer. Reduce heat to low, cover and simmer 1 hour. Remove from heat and let cool 30 minutes before serving. Yields 2 stuffed leaves per serving.