GRAPE LEAVES STUFFED WITH RICE, DILL AND WALNUTS
Yield 55
Number Of Ingredients 14
Steps:
- Place grape leaves in large bowl. Cover with water. Let soak while preparing rice filling, separating leaves occasionally. Bring 4 cups water, rice and 1 teaspoon salt to boil in heavy medium saucepan over high heat. Reduce heat to low, cover and cook until rice is tender and water is absorbed, about 20 minutes. Uncover; set aside. Heat 1/2 cup oil in heavy large pot over medium heat. Add onions and saute until beginning to turn golden, about 15 minutes. Add garlic; saute 1 minute. Remove from heat. Stir in parsley, walnuts, dill, pepper and remaining 1 teaspoon salt. Cool slightly. Mix in cheese, then rice. Cool completely. Preheat oven to 375F. Place 1 large grape leaf, vein side up, on work surface. Cut off stem. Patch or overlap with pieces of other leaves if necessary to form about 5- to 6-inch surface area. Spoon scant 1/4 cup rice filling in center of leaf. Fold bottom of leaf over filling. Fold in sides. Roll up to enclose filling in leaf. Arrange seam side down on baking sheet. Repeat with enough grape leaves to use up remaining rice filling. Line bottom of two 13x9x2-inch glass baking dishes with any remaining grape leaves. Divide stuffed grape leaves between prepared dishes, arranging seam side down in rows in single layer. Mix remaining 4 cups water, 1/2 cup oil and lemon juice in medium bowl to blend. Pour enough lemon-oil mixture over stuffed grape leaves in each dish to cover. Cover dishes with foil. Bake until lemon-oil mixture is absorbed and flavors blend, about 1 hour. Uncover; cool to room temperature. (Can be prepared 4 days ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.) Arrange stuffed grape leaves on platter. Garnish with lemon wedges.
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Allyson Velasquez
[email protected]I'm so glad I found this recipe. It's a delicious and healthy way to enjoy grape leaves.
Mahd Plays
[email protected]These stuffed grape leaves freeze well, so I can make a big batch and enjoy them all week.
Ab Fresh
[email protected]I added a bit of crumbled feta cheese to the filling for extra flavor.
Muzamil Ahmad Barak
[email protected]I'm not a fan of walnuts, so I substituted pine nuts instead.
Doris Acko
[email protected]This recipe is a great way to use up leftover rice.
Qamer Abbas
[email protected]I followed the recipe exactly and the grape leaves turned out tough and chewy.
Eudydud
[email protected]The filling was a bit bland for my taste, but the grape leaves were cooked perfectly.
nereida perez
[email protected]These stuffed grape leaves are so flavorful and delicious. I will definitely be making them again.
Jamir Fakir
[email protected]I made this recipe for a party and they were a huge hit! Everyone loved them.
Anisha Tamang Tamang
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The stuffed grape leaves are a delicious and elegant appetizer or main course.
Bindiya Kinnar
[email protected]I was a bit hesitant to try this recipe because I'm not a big fan of grape leaves, but I'm so glad I did! The filling was delicious and the grape leaves were surprisingly tender.
Wesley Pillay
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser. The walnuts add a nice crunch and the dill gives it a refreshing flavor.
Asyad Natah
[email protected]This recipe was a hit with my family! The grape leaves were tender and flavorful, and the filling was perfectly seasoned.