4

Stuffed Grape Leaves with Pine Nuts and Currants

Total Time
1 hr 40 min
Prep
45 min
Cook
55 min
Serves
6
Difficulty
Moderate
This low-calorie Greek and Middle Eastern favorite is the perfect make-ahead starter for company—especially when teamed up with lemon wedges and plain yogurt.
Ingredients

uncooked white rice

½ cup(s)

table salt

½ tsp

grape leaves

8 oz, jarred

olive oil

2 tsp

pine nuts

2 Tbsp

uncooked shallot(s)

5 medium, chopped

dried currants

¼ cup(s)

fresh parsley

¼ cup(s), fresh, chopped

mint leaves

1 Tbsp, or dill, fresh, chopped or 1 tsp dried mint or dill

black pepper

tsp

Instructions

  1. Cook rice according to package directions, using 1/2 teaspoon of salt. Meanwhile, rinse grape leaves under cold water; set aside. Preheat oven to 350°F.
  2. Heat 1 teaspoon of oil in a small pan. Add pine nuts and cook until they begin to turn golden, about 2 minutes. Add shallots and cook until they just begin to brown, about 3 minutes. Combine rice, pine nut mixture, currants, parsley, mint and pepper.
  3. Place 1 grape leaf, vein side up, on a clean, flat surface. Top the widest part of leaf with a rounded tablespoon of rice mixture; roll up like an envelope. Place leaf seam side down in a 10 x 10 x 2-inch casserole dish that's been filled with 1 cup of water; repeat until all leaves are used. Drizzle remaining 1 teaspoon of oil over stuffed leaves. Bake, covered, to heat through, about 30 minutes. Remove stuffed leaves with slotted spoon and serve warm or at room temperature. Yields about 5 stuffed leaves per serving.

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