Stuffed Grape Leaves

Prep Time
45 min
Cook Time
55 min
Recipe Details
  • 1/2 cup(s) uncooked white rice
  • 1/2 tsp table salt
  • 8 oz grape leaves, jarred
  • 2 tsp olive oil
  • 2 Tbsp pine nuts
  • 5 medium uncooked shallot(s), chopped
  • 1/4 cup(s) dried currants
  • 1/4 cup(s) fresh parsley, fresh, chopped
  • 1 Tbsp mint leaves, or dill, fresh, chopped or 1 tsp dried mint or dill
  • 1/8 tsp black pepper
  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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