Ingredients
- 1 jar grape leaves in brine, or 45 to 50 fresh leaves soaked in brine
- ¼ cup plus 2 tablespoons olive oil
- ¼ cup finely chopped onion
- 1 large clove garlic, peeled, smashed and chopped fine
- ½ cup long-grain rice
- 1 ½ teaspoons dried mint
- 2 cups water
- ¾ cup lemon juice
- Nutritional Information
Nutritional analysis per serving (46 servings)
34 calories; 2 grams fat; 0 grams saturated fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 0 grams protein; 1 milligram sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
45 to 50 stuffed leaves
Preparation
- Drain grape leaves and rinse very well under cold running water. Allow to soak in fresh water for at least 1 hour.
- Place 2 tablespoons of the olive oil in an 8-by-8 by 2-inch glass or ceramic dish. Cook, uncovered, at 100 percent power in a high-power oven for 2 minutes. Stir in onion and garlic. Cook, uncovered, for 2 minutes.
- Stir in rice, mint and 1 cup of the water. Cover tightly with microwave plastic wrap. Cook for 10 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Allow to cool slightly.
- Place one grape leaf outside down on work surface. Remove stem with a small knife. Place 1 rounded teaspoon of the rice mixture in the center of the leaf. Fold the sides to the center and roll up. Place, seam side down in an 11-by-7 by 2 1/2-inch glass dish. Repeat with remaining rice mixture and leaves.
- Pour remaining water and 1/2 cup of the lemon juice over the grape leaves. Cover and cook for 18 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Allow to stand until cool. Pour over remaining 1/4 cup olive oil and remaining 1/4 cup lemon juice. Cover and refrigerate for at least 6 hours.
1 hour 30 minutes
Dining and Cooking