Grape Leaves Stuffed With Rice

These stuffed grape leaves offer a delightful blend of earthy brown rice, fresh dill, and warm spices like cinnamon and allspice. The tender grape leaves wrap around the savory filling, creating a tender, flavorful bite that is both comforting and elegant. This vegan dish is perfect for potlucks, dinner parties, or a light meal on its own. The combination of lemon juice and kelp adds a subtle brightness and depth, making it a unique twist on traditional dolmas. Serve them warm for a cozy appetizer or chilled as a refreshing salad component. Simple to prepare with pantry staples, this recipe brings a touch of homemade charm to any gathering.

Cooking Method: Sautéing

Cuisine: American

Courses: Appetisers

Difficulty: Intermediate

Servings: 12

Calories: 614.5

Dietary: Gluten-free, Vegan, Vegetarian

Description

These stuffed grape leaves offer a delightful blend of earthy brown rice, fresh dill, and warm spices like cinnamon and allspice. The tender grape leaves wrap around the savory filling, creating a tender, flavorful bite that is both comforting and elegant. This vegan dish is perfect for potlucks, dinner parties, or a light meal on its own. The combination of lemon juice and kelp adds a subtle brightness and depth, making it a unique twist on traditional dolmas. Serve them warm for a cozy appetizer or chilled as a refreshing salad component. Simple to prepare with pantry staples, this recipe brings a touch of homemade charm to any gathering.

Ingredients

5 tablespoon Chopped onions
1 cup Oil
2 cup Water
1 cup Brown rice
1 teaspoon Salt
2 teaspoon Kelp
2 teaspoon Dill weed
1/4 teaspoon Cinnamon
1/2 teaspoon Peppermint
1 teaspoon Paprika
1/2 teaspoon Pepper
1/2 teaspoon Allspice
1 lemon Juice of
12 leaves Grape leaves

Directions

1
Saut chopped onions in oil over medium heat until light brown and tender.
2
Stir in brown rice, 1 cup of water, salt, and kelp.
3
Cover the pan and simmer until the water is absorbed and rice is cooked.
4
Remove from heat and let cool slightly.
5
Mix in dill, cinnamon, peppermint, paprika, pepper, and allspice.
6
Place 1 generous teaspoon of the rice mixture onto the center of each grape leaf.
7
Fold the bottom of the leaf up over the filling, tuck in the sides, and roll tightly.
8
Pack the rolled leaves seam-side down tightly into a heavy saucepan.
9
Pour the remaining 1 cup of water and lemon juice over the rolls.
10
Cover and cook slowly over low heat until the liquid is almost fully absorbed and leaves are tender.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 614.5kcal

% Daily Value *
Total Fat 60.8g94%
Saturated Fat 9.1g46%
Cholesterol 0.0mg0%
Sodium 4884.5mg204%
Total Carbohydrate 17.7g6%
Dietary Fiber 2.2g9%
Sugars 1.8g
Protein 2.1g5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Serve these stuffed grape leaves hot as an appetizer or chilled as part of a mezze platter.

If using frozen grape leaves, thaw them completely and rinse before rolling.

The filling can be prepared a day in advance and refrigerated before rolling.

For a richer flavor, add a splash of vegetable broth instead of plain water when cooking the rolls.

Keywords: stuffed grape leaves, vegan dolmas, brown rice, herb filling, appetizer, party food, make ahead, lemon, dill, cinnamon, allspice, plant-based, healthy, vegetarian, mediterranean style

Read it online: https://www.chefs-mate.com/recipe/grape-leaves-stuffed-with-rice/