Grape Leaves With Rice and Pine Nut Filling

May 08, 2023May 8, 20230 2
Grape Leaves With Rice and Pine Nut Filling that’s absolutely mouthwatering
in Appetizer

Prep

30 min

Cook

60 min

Ready In

90 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

1 jar brine-packed grape leaves
1/4 cup extra-virgin olive oil
1 cup minced onion
1/2 cup pine nuts
1 cup raw jasmine rice
1/2 cup chopped currants or 1/2 cup raisins
1/2 cup minced fresh Italian parsley
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh fennel greens
1/2 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
2 3/4 cups chicken stock , divided
1/4 cup fresh lemon juice
1/4 cup olive oil
1 lemon , cut in half lengthwise and thinly sliced , for garnish

Nutrision Information

Servings Per Recipe
6
Calories
368
Sugar
8g
Fat
22g
Grape Leaves with Rice and Pine Nut Filling is an appetizing dish that belongs to the Mediterranean cuisine. These finger food stuffed grape leaves are deliciously soft and satisfying. They have an amazing texture and can impress anyone with their unique flavor. These stuffed grape leaves are usually served as a cold appetizer, garnished with fresh lemon slices, cucumber, and tomato slices. Being a traditional Middle-Eastern dish, these grape leaves filled with rice and pine nut stuffing are super tasty and perfect for any special occasion or gathering.

Instructions

1.Rinse and drain the grape leaves in a colander in the sink.
2.Heat the oil in a large sauté pan, then add the onion and pine nuts and cook over medium heat, stirring frequently, until the onion is soft and just begins to brown.
3.Add the rice and stir to combine. Cook, stirring frequently, until the rice just begins to toast and crackle.
4.Add the currants, parsley, chives, tarragon, fennel greens, lemon zest, salt, cardamom, cinnamon, and 2 cups of the chicken stock. Stir well to combine and bring to a boil.
5.Cover tightly with a lid, reduce the heat to the lowest setting, and cook for 20 to 25 minutes, or until the rice is tender and the liquid has been absorbed.
6.Remove from the heat and let sit, covered, for 5 minutes.
7.In a small bowl or measuring cup, whisk together the remaining 3/4 cup of chicken stock, the lemon juice, and the olive oil.
8.Spoon a heaping tablespoon of the rice mixture onto the center of each grape leaf.
9.Roll up tightly starting at the bottom of the leaf, tucking the sides in over the roll as you go, until the filling is completely enclosed.
10.Place the rolls seam-side down in a large saucepan or skillet.
11.When all the rolls are finished, pour the lemon juice mixture over them to cover.
12.Cover the pot and simmer over low heat for 20 to 30 minutes, or until the grape leaves are tender and the filling is hot.
13.Serve hot or room temperature, garnished with lemon slices.
14.

PROS

The combination of flavors creates the perfect savory dish which is high in protein and fiber.
This dish could be a great starter or a light meal for the health-conscious consumers.

CONS

Takes a bit of time to prepare and roll the stuffed grape leaves and hence time-consuming.

HEALTH & BENEFITS

Grape leaves are filled with nutritious contents and significant health benefits that contribute to overall wellbeing. Pine nuts are great for the digestive and immune system, while jasmine rice boosts heart health. Fennel and tarragon provide anti-inflammatory properties and basil is an excellent source of flavonoids which helps protect the body from cell damage.

Print

Leave a Reply

Your email address will not be published.