Rice Stuffed Vine Leaves

Delight your taste buds with these elegant and flavorful Rice Stuffed Vine Leaves, a Mediterranean classic known for its aromatic blend of herbs and tender vine leaf wrap. This recipe features a filling of short-grain rice infused with fresh dill, parsley, mint, and sautéed onions, all delicately seasoned with a touch of lemon juice, salt, and black pepper. Simmered to perfection in a luscious olive oil and vegetable stock bath, these bite-sized rolls boast a soft, melt-in-your-mouth texture and a vibrant citrusy finish. Perfect as an appetizer, side dish, or mezze platter addition, this versatile dish can be served warm or at room temperature. With step-by-step instructions and simple yet wholesome ingredients, these rice-filled vine leaves are a must-try culinary experience for anyone looking to savor authentic Mediterranean flavors.

Nutriscore Rating: 58/100

Prep Time:40 mins

Cook Time:90 mins

Total Time:130 mins

Servings: 6

Ingredients

• 50 leaves Vine leaves (jarred or fresh)
• 1 cup Rice (short-grain or medium-grain)
• 1 large Onion (finely chopped)
• 2 tablespoons Dill (fresh, chopped)
• 2 tablespoons Parsley (fresh, chopped)
• 1 tablespoon Mint (fresh, chopped)
• 1.5 cups Olive oil
• 0.25 cup Lemon juice
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Water or vegetable stock

Directions

Step 1

If using jarred vine leaves, rinse them thoroughly under cold water to remove excess brine. If using fresh vine leaves, blanch them in boiling water for 1-2 minutes until softened, then drain and set aside.

Step 2

Rinse the rice under cold water until the water runs clear and set aside.

Step 3

In a medium pan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.

Step 4

Add the rinsed rice to the pan and stir to coat in the oil. Cook for 2-3 minutes, then remove from heat.

Step 5

Stir in the chopped dill, parsley, mint, salt, pepper, and 2 tablespoons of lemon juice. Allow the mixture to cool slightly.

Step 6

Lay a vine leaf shiny side down on a clean surface. Place 1 teaspoon of the rice mixture near the stem end. Fold the sides of the leaf over the filling, then roll it up tightly, like a small burrito. Repeat with the remaining leaves and filling.

Step 7

Line the bottom of a large pot with a few vine leaves to prevent sticking. Arrange the stuffed vine leaves seam-side down in tight rows, making multiple layers if necessary.

Step 8

Drizzle the stuffed vine leaves with 1 cup of olive oil and the remaining lemon juice. Pour enough water or vegetable stock to just cover the leaves.

Step 9

Place a heatproof plate or lid on top to keep the rolls in place during cooking. Cover the pot with a lid and bring to a gentle simmer over low heat.

Step 10

Cook for 60-90 minutes, or until the rice is tender and the liquid is absorbed. Check occasionally and add more water or stock if needed.

Step 11

Remove the pot from the heat and let the stuffed vine leaves cool slightly in the pot before serving.

Step 12

Serve warm or at room temperature, drizzled with extra olive oil and garnished with lemon wedges if desired.

Nutrition Facts

Serving size	1496.2 grams (1496.2g)

Amount per serving	% Daily Value*
Calories	3622

Total Fat 342.30g	439%
Saturated Fat 53.10g	266%
Polyunsaturated Fat 31.80g
Cholesterol 0mg	0%
Sodium 7102mg	309%
Total Carbohydrate 115.50g	42%
Dietary Fiber 19.30g	69%
Total Sugars 11.80g
Protein 22.80g	46%

Vitamin D 0IU	0%
Calcium 787mg	61%
Iron 11mg	59%
Potassium 1549mg	33%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 84.8%

Protein: 2.5%

Carbs: 12.7%