Herb-Stuffed Grape Leaves with Rice and Pine Nuts

Tender grape leaves wrapped around a fragrant rice mixture with fresh herbs and toasted pine nuts, simmered in a light broth.

Cuisine: Mediterranean

Category: Vegetarian

Prep: 25 minutes. Cook: 45 minutes.

Serves 4.

Ingredients

• 24 large grape leaves
• 1 cup long-grain white rice
• 1/2 cup pine nuts
• 1/4 cup mint
• 1/4 cup parsley
• 1/4 cup dill
• 1/2 cup vegetable broth
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Step 1: Rinse rice thoroughly under cold water until water runs clear. Drain well.
2. Step 2: Toast pine nuts in a dry skillet over medium heat for 3-4 minutes until golden and fragrant, then set aside.
3. Step 3: In a bowl, combine drained rice, toasted pine nuts, chopped mint, parsley, dill, lemon juice, olive oil, salt, and black pepper. Mix until evenly distributed.
4. Step 4: Place one grape leaf on a flat surface with stem end facing you. Place 1 tablespoon rice mixture near the stem end.
5. Step 5: Fold sides of leaf over filling, then roll tightly from stem end to tip, sealing the edges.
6. Step 6: Place rolled grape leaves seam-side down in a pot, adding vegetable broth to cover the leaves. Cover pot and simmer on low heat for 45 minutes until rice is tender and leaves are soft.
7. Step 7: Remove leaves with a slotted spoon and serve warm or at room temperature.