Stuffed Grape Leaves
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup uncooked white rice1/2 tsp salt8 oz grape leaves, jarred2 tsp olive oil2 TBsp pine nuts5 medium shallots, chopped1/4 cups dried currants1/4 cup parsley, fresh, chopped1 TBsp mint leaves, or dill, fresh, chopped or 1 tsp dried mint or dill1/8 tsp black pepper
Cook rice according to package directions, using 1/2 teaspoon salt. Meanwhle, rinse grape leaves under cold water; set aside. Preheat oven to 350F.
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, and parsley, mint and pepper.
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 a slotted spoon and serve warm or at room temperature. Yields about 5 stuffed leaves per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYW422.
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, and parsley, mint and pepper.
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 a slotted spoon and serve warm or at room temperature. Yields about 5 stuffed leaves per serving.
Number of Servings: 6
Recipe submitted by SparkPeople user LADYW422.
Nutritional Info Amount Per Serving
- Calories: 73.2
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 195.9 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 1.3 g
- Protein: 1.0 g
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