Lemony Rice-Stuffed Grape Leaves Recipe

Lemony Rice-Stuffed Grape Leaves Recipe

Ingredients

Makes about 30 grape leaves

• 2 cups cooked basmati or other rice*
• 3 tablespoons finely minced green onions
• 3 tablespoons fresh lemon juice
• 1 teaspoon finely minced lemon zest
• 2 tablespoons minced dillweed
• salt
• 1/4 teaspoon freshly ground black pepper
• 1 (16-ounce) jar grape leaves, drained, rinsed and patted dry
• 2 tablespoons olive oil

Method

1. In a large bowl, combine the rice, green onions, 1 tablespoon of the lemon juice, lemon zest, dillweed, about 1/2 teaspoon of salt (less if your rice is well seasoned) and pepper
2. Mix well
3. Trim the stems from the grape leaves
4. Place one grape leaf at a time on a work surface, shiny side down
5. Place about 1 tablespoon of the rice mixture near the stem end and fold the sides of the leaf over the filling
6. Beginning at the stem end, roll up the leaf firmly into a neat roll
7. Repeat with the remaining ingredients
8. Place the stuffed leaves in a large skillet
9. Add the oil, remaining 2 tablespoons lemon juice and just enough water to come about halfway up the stuffed leaves
10. Cover and heat to a simmer
11. Cook over low heat until tender, 20 to 30 minutes
12. Uncover, remove from the heat and set aside to cool
13. Use a slotted spoon to transfer to a platter
14. Serve at room temperature

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