Grape Leaves Stuffed With Rice, Currants, And Herbs

Name: Grape Leaves Stuffed With Rice, Currants, And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 large grape leaves; Cooking spray; 1 cup finely chopped onion; 1/2 cup uncooked long-grain rice; 1/2 cup chopped green onions; 2 tablespoons pine nuts; 1 cup water; 2 tablespoons dried currants; 2 tablespoons chopped fresh flat-leaf parsley; 1 1/2 tablespoons chopped fresh mint; 1 1/2 tablespoons chopped fresh dill; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground cinnamon; 1/2 cup plain fat-free yogurt; 8 lemon wedges

Servings: persons

24 large grape leaves
Cooking spray
1 cup finely chopped onion
1/2 cup uncooked long-grain rice
1/2 cup chopped green onions
2 tablespoons pine nuts
1 cup water
2 tablespoons dried currants
2 tablespoons chopped fresh flat-leaf parsley
1 1/2 tablespoons chopped fresh mint
1 1/2 tablespoons chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1/2 cup plain fat-free yogurt
8 lemon wedges

1
Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard. Set aside.
2
y?y?rge nonstick skillet over medium heat. Coat pan with cooking spray. Add 1 cup chopped onion; cook 7 minutes or until tender, stirring occasionally. Add rice, green onions, and nuts; cook 4 minutes, stirring frequently. Stir in water and next 7 ingredients (through cinnamon); bring to a boil. Cover, reduce heat, and simmer 15 minutes or until rice is tender. Cool slightly.
3
Spoon 1 rounded tablespoon rice mixture onto center of each grape leaf. Fold one side of leaf over filling. Fold opposite side of leaf over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Steam grape leaves, covered, 10 minutes or until thoroughly heated. Cool to room temperature. Serve with yogurt and lemon wedges.

621

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 24 large grape leaves, Cooking spray, 1 cup finely chopped onion, 1/2 cup uncooked long-grain rice, and more.

Yes, Grape Leaves Stuffed With Rice, Currants, And Herbs 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.

That's it — enjoy your meal!