Description
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.
Ingredients
- 2 cups uncooked long-grain white rice
- 1 large onion, chopped
- ½ cup chopped fresh dill
- ½ cup chopped fresh mint leaves
- 2 quarts chicken broth
- ¾ cup fresh lemon juice, divided
- 60 grape leaves, drained and rinsed
- hot water as needed
- 1 cup olive oil
Instructions
- 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.
Prep Time: 40 mins
Cook Time: 1 hr
Total Time: 1 hr 40 mins
Servings: 12