Lemony Rice-Stuffed Grape Leaves
Their diminutive size makes them an ideal finger food. Look for grape leaves in well-stocked supermarkets, gourmet grocers, or Greek or Middle Eastern markets.
Nutrition
per serving (≈29g)112
Calories
1.9g
Protein
21.1g
Carbs
2g
Fat
0.4g
Fiber
Instructions
5 steps1
In a large bowl, combine the rice, green onions, 1 tablespoon of the lemon juice, lemon zest, dillweed, about 1⁄2 teaspoon of salt (less if your rice is well seasoned), and freshly-ground black pepper. Add some ground cayenne if desired. Mix well.
2
Trim the stems from the grape leaves. Place one grape leaf at a time on a work surface, shiny side down. Place about 1 tablespoon of the rice mixture near the stem end and fold the sides of the leaf over the filling. Beginning at the stem end, roll up the leaf firmly into a neat roll. Repeat with the remaining ingredients.
3
Place the stuffed leaves in a large skillet. Add the oil, remaining 2 tablespoons lemon juice, and just enough water to come about halfway up the stuffed leaves. Cover and heat to a simmer.
4
Cook over low heat until tender, 20 to 30 minutes. Uncover, remove from the heat, and set aside to cool.
5
Use a slotted spoon to transfer to a platter. Serve at room temperature.
Recipe Notes
You can use many varieties of rice in this dish, if you prefer something different than basmati.
