Stuffed Grape Leaves with Pine Nuts and Currants
4
Points®
Total time: 1 hr 40 min • Prep: 45 min • Cook: 55 min • Serves: 6 • Difficulty: Easy
Currants and pine nuts take center stage in this Greek and Middle Eastern favorite, 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
Olive oil
2 tsp
Pine nuts (unsalted, raw or dry roasted, no sugar added)
2 Tbsp
Shallot
5 medium
Dried currants
¼ cup(s)
Fresh parsley
¼ cup(s)
Peppermint leaves
1 Tbsp
Black pepper
⅛ 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
In a small pan, warm 1 tsp of oil. 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
On a clean, flat surface, place 1 grape leaf, vein side up. Top the widest part of leaf with a rounded tablespoon of rice mixture; roll up like an envelope. In a 10 x 10 x 2-inch casserole dish that's been filled with 1 cup of water, place leaf seam side down; repeat until all leaves are used. Drizzle remaining 1 tsp 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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