These stuffed grape leaves are a staple on most Greek menus. When made with brown rice, the fiber content is increased. Both the dill and the mint each add another layer of flavor. The capers are an optional addition, but they add a subtle piquancy.
Learning Objectives
Learn how to cook a whole grain and how to properly stuff and roll a grape leaf.
Level Ups (optional)
Serve with VEBA’s tzatziki sauce instead of plain Greek yogurt. Click here for the recipe.
Substitutions (optional)
Substitute steamed chard leaves for the grape leaves. Steam the chard leaves for 30 seconds. If they are large, cut in half. You can also substitute white rice for brown rice.
Equipment Needed
Pot for cooking rice
Spatula or wooden spoon
Large bowl
9 inch x 9 inch baking pan
Zester
Chef’s knife
Cutting board
Ingredients
- 1 cup vegetable stock or water
- ½ cup uncooked brown rice
- ½ tsp salt
- ⅓ cup sliced green onions
- ¼ chopped mint leaves
- 2 Tbsp chopped dill sprigs
- 2 Tbsp chopped parsley leaves
- ¼ tsp dried oregano
- 1 Tbsp olive oil
- 1 tsp apple cider vinegar
- Zest of ½ of a lemon (about 2 tsp)
- ⅓ cup yellow raisins, chopped
- ¼ teaspoon freshly ground black pepper
- 1 pinch salt
- 1 tsp capers, chopped (optional)
- 16 brined or canned grape leaves, rinsed
- ½ cup Greek yogurt
- 1 tsp lemon juice
Directions
- Bring the stock or water to a boil in a large pot. Add the rice and salt. Reduce heat and simmer, covered with a tight-fitting lid, for 45 minutes. All the water should be absorbed. Fluff the rice with fork.
- Preheat the oven to 350°F. In a large bowl, mix the rice and everything else except the grape leaves.
- Working in batches of 4, lay the rinsed grape leaves out and spoon 1 ½ tablespoons of the filling horizontally ⅓ of the way from the bottom, and then roll up, folding the outer edges in halfway through rolling it.
- Place the rolled leaves in a 9” x 9” baking dish and drizzle with 1-2 teaspoons olive oil. Cover with foil and bake for 10 minutes. Remove from the oven and cool down. Serve with a little Greek yogurt thinned with lemon juice and a pinch of salt, or with VEBA’s tzatziki sauce.
