These Wild Rice-Stuffed Grape Leaves offer a sophisticated twist on the classic dolma, combining the nutty depth of wild rice with the bright acidity of fresh lemon. The filling is enriched with toasted pine nuts and sweet dried currants, creating a complex texture that balances tender grains with crunchy nuts. Each leaf is carefully rolled and simmered in a fragrant broth of olive oil and lemon juice, allowing the flavors to meld beautifully. This dish makes an impressive yet approachable main course or substantial side for Mediterranean-themed dinners. It is entirely vegan and perfect for entertaining guests or enjoying a hearty, plant-based meal at home.
Wild Rice-Stuffed Grape Leaves – Bon Appetit
Description
These Wild Rice-Stuffed Grape Leaves offer a sophisticated twist on the classic dolma, combining the nutty depth of wild rice with the bright acidity of fresh lemon. The filling is enriched with toasted pine nuts and sweet dried currants, creating a complex texture that balances tender grains with crunchy nuts. Each leaf is carefully rolled and simmered in a fragrant broth of olive oil and lemon juice, allowing the flavors to meld beautifully. This dish makes an impressive yet approachable main course or substantial side for Mediterranean-themed dinners.Ingredients
Directions
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Heat 2 tablespoons of olive oil in a heavy medium saucepan over medium heat.
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Add the chopped onion and sauté until tender, about 5 minutes.
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Stir in the rice and ground allspice, cooking for 30 seconds.
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Pour in 1 1/2 cups of water and the dried currants, then bring to a boil.
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Reduce heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 20 minutes.
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Remove the rice mixture from heat and let it cool slightly.
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Meanwhile, heat 1 tablespoon of olive oil in a small skillet over medium-low heat.
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Add the pine nuts and sauté until golden brown, about 6 minutes. Watch closely to prevent burning.
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Fold the toasted pine nuts into the cooked rice mixture.
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Season the filling generously with salt and pepper.
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Bring a large pot of water to a boil.
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Add the jarred grape leaves to the boiling water and stir gently to separate them.
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Turn off the heat and let the leaves stand for 1 minute.
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Drain the leaves and rinse them with cold water to cool. Drain well.
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Cover the bottom of a heavy large skillet or Dutch oven with about 10 grape leaves, pressing about 1 inch up the sides to create a protective layer.
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Arrange one grape leaf on a work surface, vein side up.
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Place 1 rounded tablespoon of the rice filling near the stem end of the leaf.
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Fold in the sides, then roll up tightly in a jelly roll fashion.
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Repeat with the remaining filling and leaves.
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Arrange the stuffed leaves, seam side down, close together in the prepared skillet.
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Drizzle the remaining 3 tablespoons of olive oil over the stuffed leaves.
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Add 1/4 cup of water and the fresh lemon juice to the skillet.
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Bring the liquid to a boil over medium-high heat.
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Reduce heat to medium-low, cover, and cook for 50 minutes.
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Allow the stuffed grape leaves to cool completely in the skillet.
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Arrange the stuffed grape leaves on a serving platter.
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Garnish with lemon wedges and chopped fresh parsley before serving.
Nutrition Facts
Servings 30
- Amount Per Serving
- Calories 198.9kcal
- % Daily Value *
- Total Fat 22.5g35%
- Saturated Fat 3.1g16%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* 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
Grape leaves can be made up to 1 day ahead. Cover and refrigerate until ready to serve. They can be served warm or at room temperature.
Grape leaves are available at Greek, Middle Eastern, and most Italian markets, as well as in the international aisle of many supermarkets.
For a variation, you can add finely chopped fresh herbs like mint or dill to the rice filling for additional aromatic flavor.
