Easy stuffed grape leaves


"Greek recipe - Discover how to cook this Greek recipe free. Ideas for dinner to cook a healthy recipe. Delicious Greek recipe. Cooking tips and food recipe. Easy and free recipe!"
Recipe by: florita

Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Average star rating of the recipe Rate this recipe (1 votes)


125 people have saved this recipe

Preparation Time:
20 Min
Serves:
4
Difficulty:
Moderate
Cost:
cost recipe

Main Ingredients:

See below ingredients and instructions


Cooking Preparation of the Recipe:

1/4 c currants,Dried
1 c dry white wine
12 T olive oil
6 green onions and green tops- finely,Chopped
1 T fresh parsley,Minced
3/4 c long-grain white rice
1 T fresh dill,Minced
1/4 c pine nuts
salt and,Freshly Ground pepper,to taste
16 oz grape leaves preserved in brine water,Boiling
6 T fresh lemon juice
2 c beef stock
Lemon wedges chilled plain
- yogurt,for accompaniment

In a small bowl combine currants and wine; set aside. In a small
skillet over medium heat, warm 2 tablespoons of the oil. Add onions and parsley and saute until onions are translucent (about 5 minutes). Add rice, dill, pine nuts, currants and wine, salt, and pepper; stir to mix, cover, and simmer until liquid is absorbed (about 10 minutes).

Remove from heat and cool. Remove grape leaves from jar and immerse in boiling water about 30 seconds; drain and rinse under cold water. Cut off and discard tough stems. Pat leaves dry with paper towels, then place shiny side down on a flat surface.

Place a rounded teaspoon of the rice mixture on center of each leaf.
Fold base end of leaf over filling to cover; fold in sides of leaf,
overlapping them, then roll up carefully to form a sealed cylinder about 2 inches long. Repeat with remaining leaves.

In bottom of a Dutch oven or other heavy, broad-bottomed pan, arrange a layer of stuffed leaves, seam side down, close together. Sprinkle with some of the lemon juice and 2 tablespoons of the olive oil. Repeat, making as many layers as necessary to accommodate all of the stuffed leaves; sprinkle each layer with lemon juice and olive oil. Pour in beef stock and the remaining olive oil, being careful not to disturb layers. Place a heavy plate on top to weight down stuffed leaves. Cover and simmer over very low heat until rice is tender (about 40 minutes). To test, open one of the packets. Remove from heat and lift stuffed leaves out with a slotted utensil.

Browse by categories


Celebrity Chefs Recipes (cooking)


Bobby Flay
(celebrity chef)

Bobby Flay

American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million

See all celebrity chefs

Celebrity chefs

Rachael Ray
(celebrity chef)

Rachael Ray

American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million

See all celebrity chefs

Celebrity chefs

Alain Ducasse
(celebrity chef)

Alain Ducasse

The most famous french celebrity chef with 3 stars at the Michelin Guide awards. Earnings: $15.9 million

See all celebrity chefs

Add your cooking recipe

Recipes free and delicious!

Meat recipes

Meat recipes

Meat recipes

Discover the best meat recipes with pictures: chicken, pork, beef, veal, etc... Try delicious meat free recipes!

Discover the lastest recipes

recipes
Sandwich recipes

Sandwich Lovers

Sandwich Lovers

Discover the best chicken recipes with pictures for all family: hamburger, hot dog, tuna, beef, vegetarian, etc...

Discover the lastest recipes

recipes
Cheese recipes

Cheese recipes

Cheese recipes

Discover the best cheese recipes with pictures: cheesecake, fondue, pie, sandwich, appetizer, and more.

Discover the lastest recipes