Vegetarian Stuffed Grape Leaves
User Reviews
5
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Prep Time
2 hrs
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Cook Time
1 hr 30 mins
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Total Time
3 hrs 30 mins
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Servings
8 servings
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Calories
369 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Vegetarian Stuffed Grape Leaves
Description
Vegetarian Stuffed Grape Leaves consist of grape leaves soaked from brine to become pliable and filled with a mixture of short-grain rice, chopped tomatoes, parsley, green onions, green peppers, garlic, crushed red pepper, salt, black pepper, and olive oil. The prepared leaves are wrapped tightly with the rice mixture and arranged in a pot layered with tomato slices and seasoning before cooking.
The cooking softens the leaves and the rice, infusing flavors from the herbs and spices into the mixture and the leaves. The dish showcases a balance of textures between the tender leaf exterior and the gently cooked, aromatic filling that includes a hint of heat from red pepper.
Vegetarian Stuffed Grape Leaves can be served as an appetizer, side dish, or part of a mezze spread, typically enjoyed cold or at room temperature. Their fresh herbaceous taste and the slight acidity from lemon juice used in cooking add brightness and complement other Mediterranean flavors.
Leftovers store well refrigerated for up to five days. The stuffing can be repurposed for other stuffed vegetables, and the grape leaves and stuffing can be prepared and frozen in advance for convenience.
Ingredients
- 1 grape leaves about 60-70 in brine, jarred
- 2 cups short grain rice
- 1 tomato finely chopped (about 3/4 cup, large
- 1 bunch parsley finely chopped (about 1/2 cup)
- 1 bunch green onions finely chopped (about 1/2 cup)
- ¼ green pepper finely chopped (about 1/4 cup)
- 1 tablespoon garlic minced
- 2 teaspoons crushed red pepper or to taste
- salt to taste
- black pepper to taste
- ¾ cup olive oil divided
- 1 tomato sliced, large
- ¾ cup lemon juice
Instructions
Prep Grape Leaves & Stuffing
- Remove the grape leaves from the jar, and soak them in a large bowl of boiling hot water for a few minutes. Drain the grape leaves in a colander and stack them on a plate.
- Combine the rice, tomatoes, parsley, green onions, green peppers, garlic and crushed red pepper. Season with salt and pepper and drizzle 1/4 cup of the olive oil over the mixture. Toss well to combine.
Stuff & Wrap Grape Leaves
- To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf.
- Carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves on a tray while wrapping. It will make about 60 rolls.
Cook the Stuffed Grape Leaves.
- Line the bottom of a large pot with tomatoes and season with salt/pepper.
- Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Make sure to tightly pack them in the pot to prevent them from floating up and unwrapping during cooking.
- Drizzle each layer with some of the remaining 1/2 cup of olive oil and season with salt and pepper to taste.
- Place a plate upside down on top of the grape leaves in the pot. Next use something to weigh it down (a second plate works well or a bowl full of water). This will hold down the grape leaves in place, and prevent floating while they are cooking.
- Add enough water (about 5-6 cups) to completely cover the grape leaves and the plate. Then cover the pot and cook on medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
- Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
- Remove from heat and let rest for 30 minutes. Transfer to a dish and enjoy warm or at room temperature.
Notes
- Rinse and soak grape leaves to remove brine before using to prevent excess saltiness.
- Leftover stuffed grape leaves keep up to 5 days refrigerated in an airtight container.
- Uncooked stuffed grape leaves can be frozen in a single layer, then stored airtight for up to 3 months; defrost overnight before cooking.
- The rice stuffing is versatile and can be used for stuffed vegetables like peppers, zucchini, or eggplant.
- Pressure cooking is an option to reduce cooking time to 15-20 minutes under pressure.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Calories | 369kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Sodium | 14mg | 1% |
| Potassium | 94mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 347IU | 7% |
| Vitamin C | 14mg | 16% |
| Calcium | 8mg | 1% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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