Stuffed Grape Leaves

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  • 1 (8 ounce) jar grape leaves packed in brine, drained and rinsed
  • Olive oil
  • 1/2 cup minced red onion
  • 1/4 cup pine nuts, toasted
  • 1/4 cup chopped dried apricots
  • 1/4 cup dried currants
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 1 1/2 cups cooked brown rice
  • 2 tablespoons fresh lemon juice, or to taste
  • Salt and freshly ground black pepper
  • 1 cup white wine


Preheat oven to 375°F.
Bring a large pot of water to a boil.
Working in batches, blanch grape leaves for about 1-2 minutes, or until softened.
Remove leaves, drain well and lay flat. Trim stems.
Combine onion, pine nuts, apricots, currants, parsley, mint and rice.
Season to taste with lemon juice, salt and pepper.
Place a grape leaf smooth side down and fill with a generous tablespoon of rice mixture.
Fold bottom of leaf up to cover filling, fold sides to seal ends, then roll and place in a baking dish seam side down.
Repeat with remaining leaves.
When all leaves are stuffed and rolled, bring wine to a boil and pour over leaves.
Add just enough hot water to come halfway up leaves.
Cover and bake for 30-40 minutes, or until tender when pierced with a knife.
Cool for at least 20 minutes before serving, or refrigerate and serve chilled.

Recipe from Central Market Mill Creek - Culinary Resource Center
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