Greek Stuffed Grape Leaves
Published May 7, 1991
- Total Time
- 1 hour 30 minutes
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Ingredients
1 jar grape leaves in brine, or 45 to 50 fresh leaves soaked in brine
¼ cup plus 2 tablespoons olive oil
¼ cup finely chopped onion
1 large clove garlic, peeled, smashed and chopped fine
½ cup long-grain rice
1 ½ teaspoons dried mint
2 cups water
¾ cup lemon juice
Nutritional analysis per serving
4 grams carbs; 33 calories; 1 gram monosaturated fat; 2 grams fat; 1 gram fiber; 2 milligrams sodium; 1 gram protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Drain grape leaves and rinse very well under cold running water. Allow to soak in fresh water for at least 1 hour.
- Step 2
Place 2 tablespoons of the olive oil in an 8-by-8 by 2-inch glass or ceramic dish. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion and garlic. Cook, uncovered, for 2 minutes.
- Step 3
Stir in rice, mint and 1 cup of the water. Cover tightly with microwave plastic wrap. Cook for 10 minutes. Prick plastic to release steam.
- Step 4
Remove from oven and uncover. Allow to cool slightly.
- Step 5
Place one grape leaf outside down on work surface. Remove stem with a small knife. Place 1 rounded teaspoon of the rice mixture in the center of the leaf. Fold the sides to the center and roll up. Place, seam side down in an 11-by-7 by 2 ½-inch glass dish. Repeat with remaining rice mixture and leaves.
- Step 6
Pour remaining water and ½ cup of the lemon juice over the grape leaves. Cover and cook for 18 minutes. Prick plastic to release steam.
- Step 7
Remove from oven and uncover. Allow to stand until cool. Pour over remaining ¼ cup olive oil and remaining ¼ cup lemon juice. Cover and refrigerate for at least 6 hours.
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