Рецепт Stuffed Grape Leaves & Kitchen Update
Just when I thought that my life can pretty much return back to normal, the granite people come and take my sink. So here I am living in my beautiful almost complete kitchen that is pretty much useless for another week because I have no sink and faucet to use.
Although we are making great progress and I super excited about the results.
I’m looking forward to cooking again in this new space we are putting so much hard work into.
A few weeks back, prior to the construction havoc, I made one of my most favorite Mediterranean snacks, Stuffed Grape Leaves. Can I confess? I am addicted to Stuffed Grape Leaves. Addicted! I’m the person that buys all of them at the olive bar at the grocery store.
But as much as I like the meat stuffed version I love the vegetarian even more.
At first I was worried about wrapping them, but after a few attempts it was as easy as a walk in the park. I suggest watching a YouTube video if you aren’t sure how to do it.
I’m salivating just thinking about how delicious these turned out.
As always thank you for reading my blog.
Stuffed Grape Leaves
Total time
- 1 hour 40 mins
- ¼ cup pine nuts
- 1 ½ cups long grain white rice
- 1 medium onion, finely chopped
- ¼ cup fresh minced parsley
- ¼ cup fresh minced dill
- ½ freshly squeezed lemon juice
- 1 tbsp lemon zest
- 2 cups vegetable broth, divided
- 50 large grape leaves, jarred
- Salt and pepper
- ½ cup extra virgin olive oil
- ⅓ cup Bragg’s Organic Apple Cider Vinegar
Saute pine nuts in a small skillet until toasted. Set aside.
In a deep large skillet heat ¼ cup olive oil, add onion and sauté until translucent.
Add rice to the onion mixture and cook another 2 minutes, stirring frequently.
Add 1 cup of broth and simmer the rice uncovered for about 10 minutes. Do not overcook the rice. It should have a bite to it.
To the rice mixture add parsley, dill, lemon zest, pine nuts, salt and pepper.
Pull the grape leaves out of the jar and rinse them. Save a few ripped and really small leaves.
Place a tablespoon full of mixture in the middle of one leaf, fold in the edges and then roll like a cigar. Continue with the rest.
Place small and ripped leaves at the bottom of a shallow pan in a layer. Then place all the stuffed leaves on top. Don’t be afraid to pack them. This will ensure they don’t fall apart during cooking. If need be make a second layer.
Top with 1 cup vegetable broth, lemon juice, vinegar, ¼ cup olive oil.
To keep leaves together place a heat safe plate on top. Cover the pot and gently simmer for an hour adding more broth if necessary.
3.2.1753
Be Sociable, Share!