Vegetarian Stuffed Grape Leaves

Looking for a delicious, healthy, and authentic Mediterranean dish? Try our Vegetarian Stuffed Grape Leaves recipe! Packed with nutritious ingredients like rice, parsley, green onions, tomatoes, and garlic, all wrapped in tender grape leaves, this dish is perfect for a light lunch, appetizer, or side. It’s naturally gluten-free and easy to prepare, making it ideal for those seeking a wholesome meal. Serve them warm or at room temperature for a satisfying, flavorful dish that everyone will love! Try this simple recipe today and enjoy the taste of Mediterranean cuisine at home. Perfect for vegans, vegetarians, and anyone who loves a healthy meal!

Ingredients

• 1 jar grape leaves (about 60-70 leaves in brine)
• 2 cups short-grain rice
• 1 large tomato, finely chopped (about 3/4 cup)
• 1 bunch parsley, finely chopped (about 1/2 cup)
• 1 bunch green onions, finely chopped (about 1/2 cup)
• 1/4 green pepper, finely chopped (about 1/4 cup)
• 1 tablespoon garlic, minced
• 2 teaspoons crushed red pepper (or to taste)
• Salt and pepper, to taste
• 3/4 cup olive oil, divided
• 1 large tomato, sliced
• 3/4 cup lemon juice

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Instructions

1. Prepare Grape Leaves & Stuffing:
   Remove the grape leaves from the jar and soak them in a large bowl of boiling water for a few minutes. Drain them in a colander and stack them on a plate to cool.
   In a large mixing bowl, combine the rice, chopped tomatoes, parsley, green onions, green pepper, garlic, and crushed red pepper. Season with salt and pepper. Drizzle 1/4 cup of olive oil over the mixture and toss everything together until well combined.
2. Stuff and Roll the Grape Leaves:
   Lay a grape leaf flat on a clean surface, vein side up. Place a heaping teaspoon of the rice mixture in the center of the leaf. Carefully fold in the sides and roll tightly, like making a wrap. Repeat this process until all the grape leaves are filled and rolled. This recipe should make about 60 rolls.
3. Cook the Stuffed Grape Leaves:
   Line the bottom of a large pot with sliced tomatoes and season with salt and pepper.
   Arrange the stuffed grape leaves in rows, alternating directions, to completely cover the bottom of the pot. Press them tightly together to prevent them from unrolling during cooking.
   Drizzle the remaining 1/2 cup of olive oil over the grape leaves and season with additional salt and pepper.
   Place a plate upside down on top of the stuffed grape leaves, and use a heavy object (like a second plate or a bowl filled with water) to weigh them down. This will ensure they stay tightly packed while cooking.
   Pour enough water (about 5-6 cups) to completely cover the grape leaves and the plate. Cover the pot and cook on medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
   Add the lemon juice over the grape leaves, then lower the heat and cook for an additional 45 minutes.
4. Rest and Serve:
   Remove the pot from heat and let the stuffed grape leaves rest for 30 minutes. This allows the flavors to develop.
   Transfer the grape leaves to a serving dish and enjoy them warm or at room temperature.

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Why You’ll Love This Recipe

• Flavorful and Healthy: A perfect blend of fresh vegetables, rice, and aromatic herbs wrapped in tender grape leaves, making it a light yet satisfying meal.
• Perfect for Sharing: These stuffed grape leaves are great for gatherings and family meals.
• Versatile: Serve them as a side dish, appetizer, or even as a main course.

Tips

• Soak the Leaves: If the grape leaves are too salty or briny, rinse them well before using.
• Pack Tightly: Make sure the grape leaves are tightly packed in the pot to avoid them unrolling during cooking.
• Chill Before Serving: These stuffed grape leaves taste even better when they’ve had some time to rest, allowing the flavors to meld.

Variations and Substitutions

• Add More Vegetables: Feel free to add other vegetables like zucchini or carrots to the stuffing for added flavor and texture.
• Herbs: Add fresh dill or mint for an extra layer of flavor.
• Gluten-Free Option: This recipe is naturally gluten-free, but you can substitute the rice with quinoa or couscous for a different twist.

FAQs

Can I use canned grape leaves?
Yes, canned grape leaves work well for this recipe. Be sure to rinse and soak them to reduce excess salt.

How long can I store the stuffed grape leaves?
They can be stored in the refrigerator for up to 3 days. They also freeze well for up to 3 months.

Can I use a different type of rice?
Short-grain rice is ideal for its sticky texture, but medium-grain or long-grain rice can be substituted if needed.

Serving Suggestions

• Serve with Yogurt: Pair your stuffed grape leaves with a side of creamy yogurt or tzatziki sauce for a refreshing contrast.
• Add a Salad: A light cucumber and tomato salad would complement the flavors perfectly.
• As an Appetizer: These stuffed grape leaves make a fantastic appetizer for Mediterranean-themed meals or gatherings.