Best Wild Rice Stuffed Grape Leaves Recipes

MY OWN FAMOUS STUFFED GRAPE LEAVES

Steps:

• In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
• Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
• Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

DOLMAS (STUFFED GRAPE LEAVES)

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
• Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
• Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
• Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
• Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

WILD RICE-STUFFED GRAPE LEAVES

Steps:

• Heat 2 tablespoons oil in heavy medium saucepan over medium heat. Add onion and sauté until tender, about 5 minutes. Add rice and allspice and stir 30 seconds. Add 1 1/2 cups water and currants and bring to boil. Reduce heat to low, cover and simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat.
• Heat 1 tablespoon oil in heavy small skillet over medium-low heat. Add pine nuts and sauté until golden brown, about 6 minutes. Mix nut mixture into rice. Season with salt and pepper.
• Bring large pot of water to boil. Add grape leaves and stir to separate. Turn off heat; let stand 1 minute. Drain. Rinse with cold water to cool; drain well.
• Cover bottom of heavy large skillet or Dutch oven with about 10 grape leaves, pressing about 1 inch up sides of skillet. Arrange 1 leaf, vein side up, on work surface. Place 1 rounded tablespoon rice filling near stem. Fold in sides, then roll up jelly roll fashion. Repeat with remaining filling and leaves. Arrange stuffed leaves, seam side down, close together in leaf-lined skillet. Drizzle 3 tablespoons oil over. Add 1/4 cup water and fresh lemon juice. Bring to boil. Reduce heat to medium-low, cover and cook 50 minutes. Cool completely. (Grape leaves can be made 1 day ahead. Cover and refrigerate.)
• Arrange stuffed grape leaves on platter. Garnish with lemon and parsley.