Brown Rice-Stuffed Grape Leaves In Tomato Sauce Recipe

Name: Brown Rice-Stuffed Grape Leaves In Tomato Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 1 cup uncooked long-grain brown rice; 1/2 teaspoon salt; 2 teaspoons vegetable oil; 1 cup thinly sliced leek (about 1 large); 1 garlic clove, minced; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons chopped toasted pine nuts; 2 tablespoons dried currants; 1 tablespoon chopped fresh dill; 1 tablespoon fresh lemon juice; 1/2 teaspoon grated fresh lemon rind; 1/2 teaspoon dried savory; 1/8 teaspoon salt; 1/4 teaspoon black pepper, divided; 1 (14.5-ounce) can crushed tomatoes, undrained; 24 bottled large grape leaves

Servings: persons

4 cups water
1 cup uncooked long-grain brown rice
1/2 teaspoon salt
2 teaspoons vegetable oil
1 cup thinly sliced leek (about 1 large)
1 garlic clove, minced
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped toasted pine nuts
2 tablespoons dried currants
1 tablespoon chopped fresh dill
1 tablespoon fresh lemon juice
1/2 teaspoon grated fresh lemon rind
1/2 teaspoon dried savory
1/8 teaspoon salt
1/4 teaspoon black pepper, divided
1 (14.5-ounce) can crushed tomatoes, undrained
24 bottled large grape leaves

1
Bring water to a boil in a medium saucepan; add rice and 1/2 teaspoon salt. Cover, reduce heat, and simmer 40 minutes or until liquid is absorbed. Remove from heat; uncover and cool to room temperature.
2
Heat oil in a large nonstick skillet over medium-low heat. Add leek; cook 10 minutes or until tender, stirring frequently (do not brown). Add garlic; cook 1 minute. Reserve 1/4 cup leek mixture; stir remaining leek mixture into rice. Stir parsley and next 7 ingredients (parsley through 1/8 teaspoon salt) into rice mixture. Add 1/8 teaspoon pepper.
3
Combine reserved 1/4 cup leek mixture, tomatoes, and 1/8 teaspoon black pepper in skillet; bring to a boil. Reduce heat, and simmer 10 minutes. Remove from heat.
4
Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard. Select 24 large leaves; reserve remaining leaves for another use. Spoon 1 rounded tablespoon of rice mixture onto center of each grape leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly roll fashion. Repeat procedure with remaining leaves.
5
Nestle stuffed grape leaves, seam sides down, in tomato sauce. Cover and cook over medium-low heat 20 minutes or until thoroughly heated.

657

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 cups water, 1 cup uncooked long-grain brown rice, 1/2 teaspoon salt, 2 teaspoons vegetable oil, and more.

Yes, Brown Rice-Stuffed Grape Leaves In Tomato Sauce falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brown Rice-Stuffed Grape Leaves In Tomato Sauce

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