-
-
My review
My Own Famous Stuffed Grape Leaves
Patti Moschonas
"These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 40 m servings 303Original recipe yields 12 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
- Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
- Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
You might also like
Footnotes
- Note
- If using fresh grape leaves, plunge into a deep container of very hot water for about 10 seconds, to soften (don't let the leaves lose their fresh green color).
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 93115 Ratings
-
-
-
-
-
Most helpful positive review
5/17/2005
As a person of Lebanese heritage, I have tasted and cooked many stuffed grapeleaf recipes. Most of them have meat, and I was looking for a vegetarian version. I used a vegetable broth instead ...
Most helpful critical review
7/19/2011
Wow. These were very time-consuming to make, and they didn't even taste good. The smell when cooking these was awesome, though! The #1 part of the instructions was basically to make soup. W...
Most helpful
Most positive
Least positive
Newest
5/17/2005
As a person of Lebanese heritage, I have tasted and cooked many stuffed grapeleaf recipes. Most of them have meat, and I was looking for a vegetarian version. I used a vegetable broth instead ...
1/2/2001
Wow! These were great. Just like you'd get at an expensive restaraunt, but only abuot $5 for everything! Here's some tips to make these come out better: 1. Add the Mint. The recipe calls f...
8/29/2001
Patti, what a delicious recipe. The rice stuffing is absolutely wonderful. I had a problem with the grape leaves, though. They were tough and chewy no matter how long I simmered them. It was rec...
3/3/2003
This is a really tasty recipe. If I serve it as a main course, I add 1 lb of ground lamb, a handful of pinenuts or pistachios, a handful of dried cherries or cranberries, and about 2 oz of crum...
7/13/2002
I've made these twice - once with ground veal and once without the veal & olive oil. I like it without the veal and the olive oil. I use jarred grape leaves from a speciality store so I don't ...
4/27/2004
Fabulous recipe! A couple of changes: veggie broth instead of chicken, dried herbs (adjusyed quantities), a little parsley, and grape leaves from a jar. It came out awesome.
3/16/2004
these were great!. altho the rolling got abit tedious :P. i made a few changes simply because i didn't have exactly the ingredients on hand. i used instant brown rice which sped up the cook tim...
9/5/2006
I gave this recipe a 4 rather than a 5 as the rice mixture did not turn out quite as flavorful as in the local deli. Next time I may add more of the mint or dill, and perhaps some toasted pine n...
6/27/2010
This is an excellent recipe. For starters, the rice is awesome on its own! When I made the stuffed grape leaves I added a handful of toasted pine nuts, and that gave it a bit of extra lift.