Vegetarian Stuffed Grape Leaves are a Mediterranean appetizer made by rolling brined grape leaves around a fragrant filling of short-grain rice, fresh parsley, tomatoes, and onions. They're steamed with olive oil and lemon juice until tender and can be served warm or at room temperature.
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Remove the grape leaves from the jar, and soak them in a large bowl of boiling hot water for a few minutes. Drain the grape leaves in a colander and stack them on a plate.
Combine the rice, tomatoes, parsley, green onions, green peppers, garlic and crushed red pepper. Season with salt and pepper and drizzle 1/4 cup of the olive oil over the mixture. Toss well to combine.
To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf.
Carefully fold in the sides and roll it like you would when making a wrap. Repeat until all the stuffing has been used and place the wrapped grape leaves on a tray while wrapping. It will make about 60 rolls.
Line the bottom of a large pot with tomatoes and season with salt/pepper.
Neatly arrange the stuffed and rolled grape leaves in rows, alternating directions, to completely cover the circumference of the pot. Make sure to tightly pack them in the pot to prevent them from floating up and unwrapping during cooking.
Drizzle each layer with some of the remaining 1/2 cup of olive oil and season with salt and pepper to taste.
Place a plate upside down on top of the grape leaves in the pot. Next use something to weigh it down (a second plate works well or a bowl full of water). This will hold down the grape leaves in place, and prevent floating while they are cooking.
Add enough water (about 5-6 cups) to completely cover the grape leaves and the plate. Then cover the pot and cook on medium heat for 30 minutes, until most of the water is absorbed and the rice is cooked.
Add the lemon juice on top of the grape leaves, then cook on low heat for an additional 45 minutes.
Remove from heat and let rest for 30 minutes. Transfer to a dish and enjoy warm or at room temperature.
Store covered in the refrigerator for up to 5 days. Reheat gently in a covered pot over low heat with a splash of water or broth, or serve at room temperature.
Yes. Prepare and roll the grape leaves up to 1 day in advance, refrigerate covered, then cook as directed. They also keep well refrigerated for up to 5 days and can be reheated gently.
The weighted plate keeps the rolled grape leaves submerged and tightly packed during cooking, preventing them from unwrapping or floating to the surface as they cook.
Short-grain rice is traditional because it absorbs liquid evenly and creates a tender filling. Long-grain rice will work but may yield a drier, less cohesive result.
After 30 minutes on medium heat, most of the water should be absorbed and the rice fully cooked. The grape leaves will be tender. After adding lemon juice and cooking 45 minutes more on low, they're ready to rest and serve.
Yes, this recipe contains no animal products. Check that your jarred grape leaves are vegan (most are packed only in brine and salt).
