Stuffed Grape Leaves With Rice

Ingredients

• Grape Leaves10 cup (140 g)
• Rice1 cup (200 g)
• Tomato1 count (130 g)
• Onion1/2 count (75 g)
• Parsley2 tablespoon (8 g)
• Mint Leaves6 leaf (3 g)
• Olive Oil2 tablespoon (20 ml)
• Salt1 teaspoon (5 g)
• Lemon Juice1 tablespoon (15 g)
• Oil2 tablespoon (20 ml)

Instructions

1. 1

   Step 1

   Chop the onion, parsley and mint. Separately, grate the tomato and set aside.

2. 2

   Step 2

   Place a pan over high heat. Once heated, add the oil and stir-fry the onion over medium heat for 7 minutes or until translucent.

3. 3

   Step 3

   Add the tomato, parsley, mint and salt.

4. 4

   Step 4

   Add the previously washed rice and a cup of boiling water. Let boil for 1 minute, turn off and let stand for 10 to 15 minutes.

5. 5

   Step 5

   Cover the base of the pot with grapes leaves. Separately, stuff the remaining grape leaves and roll up.

6. 6

   Step 6

   Place the rolled leaves in the pot, cover with lemon slices and four more grape leaves.

7. 7

   Step 7

   Cover with freshly boiled water and cook for 30 minutes over low heat.

8. 8

   Step 8

   Remove the grape leaves and place on a tray. Pour in the olive oil.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Stuffed Grape Leaves With Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.