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1
Drain the grape leaves, then place them in a medium-sized pot and pour in enough water to cover the leaves.
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2
Bring the water to a boil, and cook the leaves for about 10 minutes, to soften them.
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3
While the leaves are cooking, in a large bowl, combined the uncooked instant brown rice, salt, pepper, mint, grated tomato, olive oil and lemon juice.
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4
Stir until well combined.
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5
(Add additional salt if necessary.)
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6
After the grape leaves have boiled for 10 minutes, remove the pot from the stovetop, drain the leaves and rinse them under cold water a few times.
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7
Once the leaves are cool enough to touch, start rolling the stuffed grape leaves: Take a grape leaf, lay it flat on a plate, then place about 1 tablespoon of the rice mixture in the center of the grape leaf.
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8
Carefully roll the grape leaf like you would a burrito by rolling from the bottom up and folding in the sides as you go.
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9
Place the stuffed grape leaf in a large pot, then repeat until you have stuffed all of the grape leaves.
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10
Cover the stuffed grape leaves in the pot with 1/2 cup of water, and bring to a boil over medium-high heat.
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11
Once it reaches a boil, cover and reduce the heat to low.
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12
Cook over low until the stuffed grape leaves are fork-tender, about 25 minutes.
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13
(Check the water level about halfway through.
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14
If the bottom leaves are starting to dry out, add a little more water.)
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15
Let cool slightly, drizzle with olive oil, serve with lemon wedges and enjoy!
