Rice Stuffed Vine Leaves
Delight your taste buds with these elegant and flavorful Rice Stuffed Vine Leaves, a Mediterranean classic known for its aromatic blend of herbs and tender vine leaf wrap. This recipe features a filling of short-grain rice infused with fresh dill, parsley, mint, and sautéed onions, all delicately seasoned with a touch of lemon juice, salt, and black pepper. Simmered to perfection in a luscious olive oil and vegetable stock bath, these bite-sized rolls boast a soft, melt-in-your-mouth texture and a vibrant citrusy finish. Perfect as an appetizer, side dish, or mezze platter addition, this versatile dish can be served warm or at room temperature. With step-by-step instructions and simple yet wholesome ingredients, these rice-filled vine leaves are a must-try culinary experience for anyone looking to savor authentic Mediterranean flavors.
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Recipe Information
Ingredients
- 50 leaves Vine leaves (jarred or fresh)
- 1 cup Rice (short-grain or medium-grain)
- 1 large Onion (finely chopped)
- 2 tablespoons Dill (fresh, chopped)
- 2 tablespoons Parsley (fresh, chopped)
- 1 tablespoon Mint (fresh, chopped)
- 1.5 cups Olive oil
- 0.25 cup Lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 cups Water or vegetable stock
Instructions
If using jarred vine leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh vine leaves, blanch them in boiling water for 1-2 minutes until softened, then drain and set aside.
Rinse the rice under cold water until the water runs clear and set aside.
In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
Add the rinsed rice to the pan and stir to coat in the oil. Cook for 2-3 minutes, then remove from heat.
Stir in the chopped dill, parsley, mint, salt, pepper, and 2 tablespoons of lemon juice. Allow the mixture to cool slightly.
Lay a vine leaf shiny side down on a clean surface. Place 1 teaspoon of the rice mixture near the stem end. Fold the sides of the leaf over the filling, then roll it up tightly, like a small burrito. Repeat with the remaining leaves and filling.
Line the bottom of a large pot with a few vine leaves to prevent sticking. Arrange the stuffed vine leaves seam-side down in tight rows, making multiple layers if necessary.
Drizzle the stuffed vine leaves with 1 cup of olive oil and the remaining lemon juice. Pour enough water or vegetable stock to just cover the leaves.
Place a heatproof plate or lid on top to keep the rolls in place during cooking. Cover the pot with a lid and bring to a gentle simmer over low heat.
Cook for 60-90 minutes, or until the rice is tender and the liquid is absorbed. Check occasionally and add more water or stock if needed.
Remove the pot from the heat and let the stuffed vine leaves cool slightly in the pot before serving.
Serve warm or at room temperature, drizzled with extra olive oil and garnished with lemon wedges if desired.
Nutrition Facts
Calories |
3622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 342.3 g | 439% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 31.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7102 mg | 309% | |
| Total Carbohydrate | 115.5 g | 42% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 11.8 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 787 mg | 61% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1548 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
