Famous Stuffed Grape Leaves
These grape leaves are filled with a captivating blend of zesty rice and fragrant herbs. The only way to describe them is "delicious!" You can serve them as an appetizer or as the main course, accompanied by crusty bread and a Greek salad.
Ingredients
- 1 tablespoon olive oil
- 2 cups uncooked long-grain white rice
- 1 large onion, chopped
- ½ cup chopped fresh dill
- ½ cup chopped fresh mint leaves
- 2 quarts chicken broth, divided
- ¾ cup fresh lemon juice, divided
- 60 fresh grape leaves
- 1 cup olive oil
Instructions
- Heat olive oil in a large saucepan over medium-high heat. Add rice, onion, dill, and mint; sauté until onion is soft, about 5 minutes. Pour in 1/2 of the broth, reduce the heat to low, and simmer until rice is almost cooked through, 10 to 15 minutes. Stir in 1/2 of the lemon juice and remove from the heat.
- Plunge grape leaves into a deep container of very hot water until soft, about 10 seconds; pat dry.
- Place a grape leaf onto a work surface with the shiny side facing down. Place 1 teaspoon rice mixture on leaf at the stem end; fold both sides in toward the center and roll up from the wide bottom to the top. Place stuffed leaf into a 4-quart pot. Repeat to stuff remaining leaves, packing them into the pot tightly so they don't open while cooking.
- Drizzle olive oil and remaining lemon juice over leaves, then pour in remaining broth to cover. Cover the pot and simmer for about 1 hour; do not let it boil as the stuffing may burst out of the leaves.
- Remove from the heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and serve.
Nutrition
Calories: 303kcalCarbohydrates: 31gProtein: 4gFat: 19gSaturated Fat: 3gSodium: 573mgPotassium: 88mgFiber: 1gSugar: 1gVitamin C: 12mgCalcium: 76mgIron: 2mg
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