Vegetarian Grape Leaf Rolls with Pine Nuts and Herb Rice

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A fresh take on stuffed grape leaves filled with a delicate blend of short-grain rice, toasted pine nuts, and vibrant fresh herbs, perfect for a light appetizer or snack. This Middle Eastern recipe (vegetarian), ready in about 75 minutes, pairs grape leaves, short-grain white rice, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 170 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 30 leaves, rinsed and drained grape leaves
• 1 cup short-grain white rice
• 1 small, finely chopped onion
• 3 tbsp, toasted pine nuts
• 1/3 cup, chopped fresh dill
• 1/3 cup, chopped fresh parsley
• 2 tbsp, chopped fresh mint
• 5 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp salt
• 1/4 tsp black pepper
• 1 3/4 cups water

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 cup short-grain white rice under cold water until clear, then drain.
2. Step 2: Heat 3 tbsp olive oil in a medium saucepan over medium heat. Add 1 small finely chopped onion and sauté for 4 minutes until soft and translucent.
3. Step 3: Stir in the rice and cook for 2 minutes, coating each grain with oil.
4. Step 4: Add 1 3/4 cups water, 1 tsp salt, and 1/4 tsp black pepper, bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes until water is absorbed but rice is still firm.
5. Step 5: Remove from heat and fluff rice gently. Stir in 3 tbsp toasted pine nuts, 1/3 cup chopped fresh dill, 1/3 cup chopped fresh parsley, 2 tbsp chopped fresh mint, and 2 tbsp lemon juice. Let cool to room temperature.
6. Step 6: Lay one grape leaf shiny side down, place about 1 tbsp filling near the stem end, fold in sides, and roll tightly into a small cylinder. Repeat with all leaves and filling.
7. Step 7: Arrange rolls seam side down in a wide pot. Drizzle remaining 2 tbsp olive oil over the top.
8. Step 8: Place a heatproof plate on top and add enough water to cover halfway up the plate. Cover and simmer gently over low heat for 35 minutes until leaves are tender and flavors meld.
9. Step 9: Serve warm or at room temperature as a vegetarian appetizer.