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Stuffed Grape Leaves

Serves 15
Time 1 hr 40 min
Ever make a favorite appetizer for a party and secretly wish for plenty of leftovers? This vegetarian stuffed grape leaves recipe is that kind of treat.
Ingredients
  • 3 medium onions chopped
  • 1/3 cup extra-virgin olive oil
  • 1 (6.0-ounce) package long grain and wild rice (with seasoning packet)
  • 8 ounces tomato sauce
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup fresh flat-leaf parsley leaves finely chopped
  • 2 tablespoons lemon juice
  • 1/2 cup pine nuts
  • 1 (8.0-ounce) jar grape leaves (about 50 leaves)
  • Garnishes
  • Chopped fresh parsley
  • Lemon wedges
Method

Heat oil in a medium pan; add onions and cook over medium heat for 10 minutes or until golden. Stir in rice and seasoning packet, tomato sauce and 1 cup water. Bring to boil. Cover tightly and simmer over low heat until all liquid is absorbed, about 25 minutes. Stir in salt, pepper, parsley, lemon juice, and pine nuts.

Preheat the oven to 350°F. Rinse grape leaves in cold water and dry thoroughly. Place leaves rib-side down. Place a well-rounded teaspoon of rice mixture in center of leaf. Fold both sides over to center. Fold over one end and roll up. Arrange in a 2-quart casserole, seam-side down. Add 2 cups water. Weight stuffed leaves with an oven-safe plate. Bake at 350°F for 45 minutes.

Refrigerate until chilled, still weighted down. Remove from water. Serve cold with parsley and lemon wedges.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 medium onions chopped
  • 1/3 cup extra-virgin olive oil
  • 1 (6.0-ounce) package long grain and wild rice (with seasoning packet)
  • 8 ounces tomato sauce
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1 cup fresh flat-leaf parsley leaves finely chopped
  • 2 tablespoons lemon juice
  • 1/2 cup pine nuts
  • 1 (8.0-ounce) jar grape leaves (about 50 leaves)
  • Garnishes
  • Chopped fresh parsley
  • Lemon wedges