Rice-filled Grape Leaves
This recipe is from Cynthia Gomes of Stevenot Winery, Murphys, California. If making ahead, cover and chill up to 1 day.
Yield: Makes 2 1/2 to 3 dozen appetizers
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Amount per serving
- Calories: 33
- Calories from fat: 22%
- Protein: 0.4g
- Fat: 0.8g
- Saturated fat: 0.1g
- Carbohydrate: 4.5g
- Fiber: 0.2g
- Sodium: 270mg
- 2 tablespoons olive oil
- 1 cup chopped onion
- 3/4 cup long-grain white rice
- 1 cup dry white wine
- 1/3 cup tomato sauce
- 1/4 cup chopped fresh mint leaves or fresh cilantro
- 1/4 cup dried currants
- 1 clove garlic, mashed or minced
- 1/2 teaspoon Italian seasoning mix or dried basil
- 1/4 teaspoon pepper
- 1 jar (8 oz.) grape leaves
- 2 tablespoons lemon juice
- 1. In a 2- to 3-quart pan over medium-high heat, frequently stir oil and onion until onion is limp, 7 to 9 minutes. Add rice and stir 1 to 2 minutes more.
- 2. Add wine, 1/4 cup water, tomato sauce, mint, currants, garlic, Italian seasoning, and pepper. Mix and bring to a boil. Cover and simmer over low heat, stirring occasionally, until rice is almost tender to bite, 12 to 15 minutes. Uncover and let cool at least 20 minutes.
- 3. Meanwhile, rinse grape leaves, drain, and pat dry. Line the bottom of a 9- by 13-inch baking dish with 5 or 6 leaves. Reserve 5 or 6 additional leaves.
- 4. With scissors, trim stems from remaining leaves. To fill each leaf, place underside of leaf up with stem end toward you. Shape 1 tablespoon seasoned rice filling into a 2-inch log across stem end of leaf. Fold leaf sides over filling and roll snugly. Fit filled leaves, seams down, in a single layer in leaf-lined dish. Cover with reserved leaves. Mix 1 cup water and lemon juice. Pour over rolls. Seal dish with foil.
- 5. Bake in a 350° oven until liquid is absorbed, 30 to 45 minutes. Serve warm or cool.
- Nutritional analysis per roll.
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Rice-filled Grape Leaves Recipe at a Glance
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