Stuffed Grape Leaves
Prep
1 1/2 hours
Cook Time
20 mins
Servings
60 rolls
Hey there! Let me share with you a little secret: I have a major love for stuffed grape leaves! It all started back in my teenage years in Canada, a close friends mother shared her secret picking location and showed us how to make these delightful roll!
So, what's the deal with stuffed grape leaves, you ask? Well, imagine tender grape leaves stuffed with a flavorful "lemon and herb" rice mix, rolled up into cute little parcels, and boiled to perfection. It's a taste sensation, let me tell you!
Now, here's the thing: you can go traditional with meat fillings, but as a veggie lover, I keep it strictly plant-based. And let me tell you, it's still bursting with flavor!
Sure, the whole stuffing and rolling part might sound a bit daunting, but who says cooking can't be fun? Crank up your favorite tunes, let loose in the kitchen, and turn it into your very own dance floor!
So, are you ready to join me on this culinary adventure? I promise it'll be a deliciously good time!
XO,
Bobbielee
Ingredients
- 1 jar grape leaves (about 70 leaves)
- 2 cups short grain rice (white rice works best) 1 large tomato, finely chopped
- 1 bunch parsley, finely chopped (stems removed)
- 3 tbsp fresh dill, finely chopped
- 1 bunch green onions, finely chopped
- ¼ green pepper, finely chopped
- 3 cloves garlic, minced
- 1 ½ - 2 teaspoons crushed red pepper flakes (adjust to taste)
- Sea salt and freshly ground black pepper, to taste
- ¾ cup olive oil, divided
- 2-3 lemons, juiced (approximately ¾ cup)
Directions
Prepare Grape Leaves: Carefully remove the grape leaves from the jar and place them in a large bowl or pot of hot water. Let them soak for 10-15 minutes to soften. Then, drain the leaves in a colander and pat them dry with a kitchen towel. Set aside.
Prepare Filling: In a large mixing bowl, combine the uncooked rice, chopped tomato, parsley, dill, green onions, green pepper, minced garlic, crushed red pepper flakes, salt, pepper, and ¼ cup of olive oil. Mix well until all ingredients are evenly distributed. Set the filling mixture aside.
Stuff the Grape Leaves: Lay a grape leaf flat on a clean surface, vein side up. Place about 1-2 teaspoons of the rice filling near the stem end of the leaf (the amount may vary depending on the size of the leaf). Fold the bottom of the leaf over the filling, then fold in the sides, and roll it up tightly into a compact cylinder, similar to rolling a burrito. Repeat with the remaining grape leaves and filling.
Cooking in Instant Pot: Line the bottom of the Instant Pot with a few grape leaves to prevent sticking. Arrange the stuffed grape leaves in layers in the Instant Pot, making sure they are snugly packed to prevent unraveling during cooking. Drizzle the remaining olive oil over the stuffed grape leaves and season with a pinch of salt and pepper. Squeeze the juice of half of the lemons over the top. Add enough water to just cover the stuffed grape leaves, usually about 4-5 cups. Close the Instant Pot lid and set the valve to the sealing position. Select the "Pressure Cook" or "Manual" setting and cook on high pressure for 20 minutes. Once the cooking cycle is complete, allow the pressure to release naturally for about 10-15 minutes before carefully switching the valve to the venting position to release any remaining pressure.
Serve and Enjoy: Carefully remove the stuffed grape leaves from the Instant Pot and arrange them on a serving platter. Squeeze the remaining lemon juice over the top for an extra burst of flavor.
Serve the stuffed grape leaves warm as an appetizer or part of a meal. They can also be enjoyed cold. Leftovers can be stored in an airtight container in the refrigerator for 4-5 days. If reheating, add a splash of water and lemon juice to maintain moisture.
Enjoy your delicious homemade stuffed grape leaves!
Share the love
#fiber
#mediterranean
#plantbased
#vegetarian
#appetizers
#stuffed grape leaves
#dolma
#blue zone recipes
#dolma recipe
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