Stuffed Grape Leaves with Pine Nuts and Currants
- Total Time
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.
uncooked white rice½ cup(s)
table salt½ tsp
grape leaves8 oz, jarred
olive oil2 tsp
pine nuts2 Tbsp
uncooked shallot(s)5 medium, chopped
dried currants¼ cup(s)
fresh parsley¼ cup(s), fresh, chopped
mint leaves1 Tbsp, or dill, fresh, chopped or 1 tsp dried mint or dill
black pepper⅛ tsp
- 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.
- 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.
- 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.