Stuffed Grape Leaves Casserole Recipe

Name: Stuffed Grape Leaves Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 30 jarred or fresh grape leaves; 2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish; 1 large onion, finely diced (2 cups); 1 cup brown rice; 2 cups low-sodium tomato juice or vegetable juice; 1 cup chopped unsalted, hulled pistachios; 1 cup chopped fresh parsley; 1 cup chopped fresh mint; 1 cup raisins or dried currants; 1/4 cup lemon juice; 1 lemon, sliced, for garnish; Pomegranate molasses, for drizzling, optional

Servings: persons

30 jarred or fresh grape leaves
2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish
1 large onion, finely diced (2 cups)
1 cup brown rice
2 cups low-sodium tomato juice or vegetable juice
1 cup chopped unsalted, hulled pistachios
1 cup chopped fresh parsley
1 cup chopped fresh mint
1 cup raisins or dried currants
1/4 cup lemon juice
1 lemon, sliced, for garnish
Pomegranate molasses, for drizzling, optional

1
Dip grape leaves in large pot of boiling water 2 minutes.
2
Drain, and set aside.
3
Heat oil in large saucepan over medium heat.
4
Add onion, and saute 7 to 10 minutes, or until beginning to brown.
5
Add rice and 21/2 cups water, and bring to a boil.
6
Cover, reduce heat to medium-low, and cook 30 to 40 minutes, or until liquid is absorbed.
7
Remove from heat, and stir in tomato juice, pistachios, parsley, mint, raisins, and lemon juice.
8
Season with salt and pepper, if desired.
9
(Mixture will be very wet.)
10
Preheat oven to 350F.
11
Brush 2-qt.
12
baking dish with olive oil.
13
Pat grape leaves dry.
14
Line bottom and sides of baking dish with grape leaves, allowing leaves to hang over sides.
15
Spread half of rice mixture over grape leaves.
16
Top rice with more grape leaves, then top with remaining rice mixture.
17
Cover casserole with remaining grape leaves, and seal by folding over grape leaves around edges.
18
Brush top with olive oil.
19
Bake 30 to 40 minutes, or until grape leaves on top darken and casserole looks firm and dry.
20
Dip knife in cold water.
21
Cut straight down with tip of knife to make 8 servings, then remove servings with spatula.
22
Garnish with lemon slices, and drizzle with pomegranate molasses (if using).

1138

kcal

Calories

Fat

179

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 30 jarred or fresh grape leaves, 2 Tbs. olive oil, plus more for brushing top of casserole and casserole dish, 1 large onion, finely diced (2 cups), 1 cup brown rice, and more.

Yes, Stuffed Grape Leaves Casserole 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!

Stuffed Grape Leaves Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions