Stuffed Grape Leaves

Total Time:
8 hr
Prep:
30 min
Inactive:
6 hr
Cook:
1 hr 30 min

Yield:
20 to 24 rolls
Level:
Intermediate

Ingredients
  • 2 large onions, finely chopped
  • 1/2 cup olive oil
  • 1 head garlic
  • 1 tomato, chopped
  • 1 cup lemon juice
  • 1 tablespoon tomato paste
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup white rice
  • 1/4 cup chopped dill
  • 1 (16-ounce) jar grape leaves
Directions
  • Put the onions and oil in a skillet and cook over medium heat until the onions are soft and translucent, about 10 minutes. While the onions cook, peel the garlic cloves and mash them to a paste in a mortar and pestle. Add this to the pan along with the tomato, lemon juice, tomato paste, and salt and pepper to taste. Cook for another 5 minutes. Stir in the rice. Remove the pan from the heat and stir in the dill. Set aside to cool to room temperature, then refrigerate.

  • While this is cooling, drain the grape leaves and carefully pull them apart. Put them into a bowl and cover them with cold water. Let them soak until you are ready to roll.

  • Heat the oven to 350 degrees F.

  • Place a grape leaf on your work surface, shiny side down. Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Fold the sides over the rice and roll the leaf into a small log shape, about the size of George's thumb. Repeat with the remaining rice, placing the stuffed leaves into a 9 by 9-inch baking dish. When the dish is full, cover the stuffed leaves with several layers of flat grape leaves and pour in 1 cup of water. Cover and bake for 1 hour. Let cool to room temperature and refrigerate. Serve cool.


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    Recipe courtesy of Rachael Ray