Grape Leaves Stuffed With Rice And Raisins Recipes

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STUFFED GRAPEVINE LEAVES



Stuffed Grapevine Leaves image

Provided by Food Network

Categories     main-dish

Time 1h40m

Yield 4 dozen stuffed leaves

Number Of Ingredients 16

3/4 cup olive oil
2 medium onions, finely chopped
1 large bunch scallions, including green, finely chopped
1 teaspoon salt
2 cloves garlic, finely chopped
1 cup rice (raw)
2 tablespoons raisins, chopped
3 tablespoons pine nuts, chopped
1 tablespoon chopped mint
2 tablespoons chopped dill
1/4 cup parsley leaves (reserve stalks), chopped
Salt and pepper to taste
Juice of 2 lemons
1 (12-ounce) jar grapevine leaves
Additional parsley stalks
Boiling water

Steps:

  • In a large saucepan over low heat, heat 1/4 cup oil. Add onions, scallions and salt, stirring occasionally, for 5 to 10 minutes. Add garlic and cook about 2 minutes more. Add rice and another 1/4 cup olive oil and stir to combine. Add raisins, pine nuts, mint, dill and parsley. Add 1 cup boiling water and simmer, covered, for about 5 minutes. Remove from heat and add juice of 1 lemon.
  • Separate grapevine leaves and rinse under water to remove brine. Drain. Remove thick stems with a sharp knife. Place 1 tablespoon filling on underside of leaf, which should be facing up on your work surface. Starting at the base, roll over, fold in sides and continue to roll tightly toward the leaf point.
  • Line a medium saucepan with a few heavy grapevine leaves. Place bed of parsley stalks over leaves. Arrange stuffed grape leaves, seam side down, in layers. Sprinkle with remaining 1/4 cup olive oil and remaining lemon juice. Weigh grape leaves down with heavy plate. Add boiling water so that it covers stuffed leaves. Bring water back to the boil, reduce heat to a simmer and cover saucepan. Simmer slowly for about an hour, until rice is tender. Simmer longer if necessary. Allow to cool to room temperature, remove from water mixture and chill. Serve cold with additional lemon wedges for sprinkling on at service.

GRAPE LEAVES STUFFED WITH RICE AND RAISINS



Grape Leaves Stuffed with Rice and Raisins image

Provided by Jivka Batchvarova-Copley

Categories     Leafy Green     Onion     Rice     Appetizer     Raisin     Bon Appétit     Idaho

Yield Makes about 18

Number Of Ingredients 13

2 tablespoons vegetable oil
1 1/2 cups chopped onions (about 2 medium)
1/3 cup raisins
2 teaspoons freshly ground coffee
2 teaspoons dried oregano
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons ground cumin
1 cup long-grain white rice
2 cups water
18 (about) grape leaves from jar,* rinsed, drained, tough stems trimmed
Plain yogurt
Lemon wedges
*Available at Greek, Middle Eastern and most Italian markets.

Steps:

  • Preheat oven to 375°F. Lightly oil 11 x 7-inch glass baking dish. Heat 2 tablespoons oil in heavy large saucepan over medium-high heat. Add onions and saute until golden brown, about 8 minutes. Mix in raisins, ground coffee, oregano, pepper and cumin. Add rice and 1 cup water; stir to blend. Reduce heat, cover and simmer until rice is partially cooked and no liquid remains, stirring occasionally, about 12 minutes. Season to taste with salt. Cool to lukewarm.
  • Place 1 grape leaf, vein side up, on work surface. Spoon 2 tablespoons rice mixture in center of leaf at widest part. Fold bottom of leaf over. Fold sides in. Roll up. Place seam side down in prepared dish. Repeat with remaining leaves and rice mixture, arranging in single layer in dish. Pour 1 cup water over rolled grape leaves. Cover with foil; bake until rice is tender, about 40 minutes. (Can be made 1 day ahead. Cool slightly. Cover; refrigerate.) Serve warm or cold with yogurt and lemon wedges.

RICE-STUFFED GRAPE LEAVES



Rice-Stuffed Grape Leaves image

Provided by Food Network

Yield 6 servings.

Number Of Ingredients 12

1/4 cup raisins
1/4 cup Retsina or dry white wine
1 jar grape leaves (36 leaves)
10 tablespoons olive oil
1/3 cup finely-chopped scallions
1 tablespoon finely-chopped parsley
3/4 cup rice
1 tablespoon chopped dill
1/4 cup pine nuts
Salt and pepper
Juice of 2 lemons
1 12-ounce can chicken broth

Steps:

  • In a small bowl combine raisins and wine. Leave to soak 30 minutes or until plump. In a large saucepan of boiling water scald 36 grape leaves in batches. Using a slotted spoon, remove leaves, then plunge them into a bowl of ice-water. When cool enough to handle, cut off stems. Pat leaves dry and place shiny-side down on paper towels while you prepare filling.
  • In a large skillet heat 2 tablespoons of the olive oil over medium heat. Add scallions and parsley; saute 5 minutes, stirring until very tender. Stir in rice, dill, pine nuts, and soaked raisins and their liquid. Season with salt and pepper to taste. Saute, stirring frequently, 5 minutes. Remove from heat and let cool.
  • In center of grape leaf place 1 teaspoon of rice mixture and fold sides over; roll up into a tight cylinder. Repeat with remaining leaves. In bottom of a large casserole, arrange a single layer of stuffed leaves; sprinkle with the juice of 1 lemon and 2 tablespoons of the olive oil. Arrange a second layer of stuffed leaves on top and sprinkle with remaining lemon juice and 2 tablespoons of oil. Pour chicken broth, remaining 1/4 cup olive oil, and enough cold water to cover, over stuffed leaves. Top with a weighted heat-proof plate to submerge stuffed leaves. Bring casserole to a simmer over medium heat, reduce heat to low, cover and simmer 50 minutes. Cool stuffed leaves to room temperature in liquid. Drain and serve or refrigerate and serve cold.

DOLMAS (STUFFED GRAPE LEAVES)



Dolmas (Stuffed Grape Leaves) image

The spices may seem like a strange combination, but this is a wonderful, delicate traditional Turkish dish with a twist. Serve chilled, as is traditional, or warm, as desired. Squeeze fresh lemon juice over dolmas before serving.

Provided by WhirledPeas

Categories     Side Dish     Rice Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 tablespoon olive oil
2 onions, minced
1 ½ cups uncooked white rice
2 tablespoons tomato paste
2 tablespoons dried currants
2 tablespoons pine nuts
1 tablespoon ground cinnamon
1 tablespoon dried mint
1 tablespoon dried dill weed
1 teaspoon ground allspice
1 teaspoon ground cumin
1 (8 ounce) jar grape leaves, drained and rinsed

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.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 39.1 g, Fat 3.8 g, Fiber 2 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 846.7 mg, Sugar 3.9 g

DOLMAS-GRAPE LEAVES STUFFED WITH FRAGRANT RICE



Dolmas-Grape Leaves Stuffed With Fragrant Rice image

Adapted from the Field of Greens Restaurant which opened in San Fransisco Bay in 1979 and changed forever the image of vegetarian cooking. The dinner chef learned to make these on the Greek island of Mykonos and brought the recipe to the restaurant. The rice's spicy, sweet flavor is a perfect contrast to the pungent grape leaves. These dolmas are surprisingly easy to make! Serve with wedges of lemon and some kalamata olives.

Provided by Sharon123

Categories     Long Grain Rice

Time 45m

Yield 20-24 dolmas

Number Of Ingredients 12

2 cups water
salt
1 cup long grain white rice (or use long grain brown rice)
1/4 teaspoon cinnamon (preferably fresh ground)
1 tablespoon sugar
1 tablespoon unsalted butter
1 lemon, zest and juice of (about 2 tbls. juice)
1/4 cup dried currant (or use raisins)
1/4 cup toasted pine nuts
black pepper (or a 5 pepper mixture)
20 -25 grape leaves packed in brine
extra virgin olive oil

Steps:

  • Bring water to a boil in a medium saucepan; add 1 teaspoons salt, then stir in the rice, cinnamon, sugar, butter, and lemon zest. Allow pot to return to a boil, then cover and cook over low heat until the rice is just tender, 15-20 minutes(a littlemore for brown rice). The rice should be slightly undercooked at this point, since it will cook a little more when the dolmas steam.
  • Move the rice to a bowl and, while it is still hot, toss with the currants(or raisins), pine nuts, and lemon juice. Season to taste with salt and pepper.
  • Rinse and drain the grape leaves, pat them dry, and snip off the stems; spread them out on a work surface. Pack 1 tbls. rice in your hands to compress it and place in the center of each grape leaf. Fold in the bottom and the two sides, then roll toward the top until the entire grape leaf has been rolled.
  • Brush the dolmas lightly with a little olive oil and set in a steamer basket. Place the steamer over boiling water, cover, and steam for 3-5 minutes, until heated through.
  • Serve warm or at room temperature.

MY OWN FAMOUS STUFFED GRAPE LEAVES



My Own Famous Stuffed Grape Leaves image

These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.

Provided by Patti Moschonas

Categories     Appetizers and Snacks     Fruit

Time 1h40m

Yield 12

Number Of Ingredients 9

2 cups uncooked long-grain white rice
1 large onion, chopped
½ cup chopped fresh dill
½ cup chopped fresh mint leaves
2 quarts chicken broth
¾ cup fresh lemon juice, divided
60 grape leaves, drained and rinsed
hot water as needed
1 cup olive oil

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.

Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g

GRAPE LEAVES STUFFED WITH RICE, RAISINS, AND PINE NUTS



Grape Leaves Stuffed with Rice, Raisins, and Pine Nuts image

Categories     Nut     Rice     Side     Fry     Raisin     Pine Nut     Brine     Raw     Grape     Simmer

Yield serves 8 or more

Number Of Ingredients 14

1/2 pound grape leaves
2 large onions, finely chopped
2/3 cup extra virgin olive oil
2 tablespoons pine nuts
1 1/2 teaspoons tomato paste
1 cup short-grain or risotto rice
2 tablespoons currants or tiny black raisins
Salt and black pepper
1 teaspoon ground allspice
2 to 3 tablespoons chopped mint
2 to 3 tablespoons chopped dill
2 tomatoes, sliced
1 teaspoon sugar
Juice of 1 lemon, or to taste

Steps:

  • If using grape leaves preserved in brine, remove the salt by putting them in a bowl and pouring boiling water over them. Make sure that the water penetrates well between the layers. Leave them to soak for 20 minutes, then rinse in fresh, cold water and drain. If using fresh leaves, plunge a few at a time in boiling water for a couple of seconds only, until they become limp, then lift them out. Cut off and discard the stalks.
  • For the filling, fry the onions in 3 tablespoons of the oil until soft. Add the pine nuts and stir until they are golden. Stir in the tomato paste, then add all the rest of the ingredients down to and including the chopped dill. Mix well.
  • On a plate, place the first leaf, vein side up, with the stem end facing you. Put one heaped teaspoonful of filling in the center of the leaf near the stem end. Fold that end up over the filling, then fold both sides toward the middle and roll up like a small cigar. Squeeze the filled roll lightly in the palm of your hand. Fill the rest of the leaves in the same way. This process will become very easy after you have rolled a few.
  • Line the bottom of a large, heavy-bottomed pan with tomato slices and any leftover, torn, or imperfect grape leaves, then pack the stuffed grape leaves tightly on top.
  • Mix the remaining olive oil with 2/3 cup water, add the sugar and lemon juice, and pour over the stuffed leaves. Put a small plate on top of the leaves to prevent them from unrolling, cover the pan, and simmer very gently for about 1 hour, until the rolls are thoroughly cooked, adding more water occasionally, a small coffee cupful at a time, as the liquid in the pan becomes absorbed. Let the stuffed grape leaves cool in the pan before turning them out.

SWEET AND SOUR STUFFED GRAPE LEAVES



Sweet and Sour Stuffed Grape Leaves image

A vinegar syrup, mixing sweet and sour, flavors the rice in this recipe from Maryam Maddahi, an Iranian Jew living in Southern California. The dish, which she learned long ago from her mother in Tehran, is also packed with tart lemon flavors and sweetness from dried fruit, like raisins, barberries, apricots, prunes. It made its way to The Times in 2010, after being playing a part in the Maddahis' Sabbath table, alongside appetizers packed with herbs.

Provided by Joan Nathan

Categories     side dish

Time 2h

Yield About 40 stuffed grape leaves

Number Of Ingredients 12

2 cups red wine vinegar
1 cup sugar
1 1/2 cups plus 3 tablespoons basmati rice
1 teaspoon salt
1/4 cup grapeseed or vegetable oil
2 onions, finely chopped, about 1 1/2 cups
1 cup raisins, rinsed and drained
1 cup barberries, rinsed and drained (see note)
2 tablespoons sour salt or lemon powder, or the juice of 2 lemons (see note)
One 16-ounce jar grape leaves, stems removed, rinsed and dried
1 1/2 cups dried apricots
1 1/2 cups dried Iranian golden prunes (see note) or dried plums

Steps:

  • In a small saucepan, combine vinegar and sugar. Bring to a boil, then lower heat, and simmer until a thin syrup forms, about 10 minutes. Let cool in pan.
  • In a medium saucepan, bring 6 cups of water to a boil. Add 1 1/2 cups of the rice, and salt. Boil until rice is al dente, about 10 minutes. Drain and let rice cool.
  • In a medium skillet over medium-low heat, heat oil and add onions. Sauté until golden, about 10 minutes. Add raisins and barberries and sauté a minute or two. Add rice, sour salt, lemon powder or lemon juice, and 2 to 3 tablespoons vinegar syrup (enough for a balance of sweet and sour). Save remaining syrup.
  • Pour 1/2 cup water into a heavy 5-quart pot and scatter in remaining 3 tablespoons rice, to prevent leaves from sticking to pot. On a work surface, place a grape leaf dull side up, and place 1 tablespoon of rice mixture close to the stem. Fold over both sides of leaf and roll up to close. Place seam side down in pot, continuing until there is a single tightly packed layer. Scatter half the apricots and prunes on top. Make a second layer and scatter remaining fruit on top.
  • Add 1/4 cup water to reserved syrup and pour over stuffed grape leaves. Place small heat-proof plate on leaves as weight. Cover pot tightly, bring to a boil, then reduce heat to low. Simmer until leaves are tender, about 1 hour. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 1 gram, Carbohydrate 23 grams, Fat 2 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 62 milligrams, Sugar 13 grams, TransFat 0 grams

STUFFED GRAPE LEAVES WITH RICE (DOLMADES)



Stuffed Grape Leaves With Rice (Dolmades) image

Recipe I found in the Chicago Tribune that was adapted from Dean and Catherine Karayani's book "Regional Greek Cooking."

Provided by EmilyStrikesAgain

Categories     Rice

Time 2h

Yield 10 serving(s)

Number Of Ingredients 10

1/2 cup olive oil
3 yellow onions, chopped
1 cup uncooked rice
1 cup water
2 tablespoons chopped fresh dill
2 tablespoons pine nuts (optional)
1 teaspoon salt
1/4 teaspoon fresh ground pepper
1 (8 ounce) jar grape leaves, rinsed in cold water
1 lemon, juice of

Steps:

  • Heat 1/4 cup of the olive oil in a large skillet over medium-high heat; cook onions until soft, about 5 minutes. Add the rice; cook, stirring until rice begins to color. Cover; lower heat to low. Cook 5 minutes. Stir in the water, dill, pine nuts, salt and pepper, simmer 5 minutes. Let cool.
  • Place a heaping teaspoon of the filling in the center of each grape leaf with the shiny surface down. Fold the sides of the leaf over the filling; roll up loosely (the rice will swell when cooked). Place rolls in layers in a Dutch oven.
  • Sprinkle with lemon juice. Add remaining 1/4 cup of olive oil and 1 1/12 cups hot water. Place a heatproof plate over the rolls to prevent them from opening. Cover; simmer over low heat 1 hour. Let cool in the pan; refrigerate until ready to serve.

Nutrition Facts : Calories 196.7, Fat 11.4, SaturatedFat 1.6, Sodium 886.7, Carbohydrate 21.9, Fiber 0.8, Sugar 1.5, Protein 2.6

BROWN RICE-STUFFED GRAPE LEAVES



Brown Rice-Stuffed Grape Leaves image

Use brown rice to make these delicious stuffed grape leaves, a traditional Greek appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 32 grape leaves

Number Of Ingredients 14

5 tablespoons olive oil
1/2 onion, finely chopped
1 small clove garlic, finely chopped
1 cup brown rice, cooked according to package directions
2 tablespoons finely chopped parsley
1 tablespoon finely chopped mint
1 teaspoon lemon zest
1/4 cup currants
1/4 cup pine nuts, toasted
1/4 cup freshly squeezed lemon juice
Coarse salt and freshly ground pepper
3 cups homemade or store-bought low-sodium chicken broth
32 grape leaves (about 1/3 of a 16-ounce jar), rinsed, dried, and stems removed
1 lemon, sliced crosswise into 8 slices

Steps:

  • Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add onion and cook, stirring, until translucent. Add garlic and cook, stirring, for 1 minute. Remove from heat and add mixture to a large bowl, along with cooked rice, parsley, mint, lemon zest, currants, and pine nuts; stir to combine. Add 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl; stir to combine and set aside.
  • Preheat oven to 325 degrees. Place one grape leaf on work surface, vein-side up. Place 1 heaping tablespoon rice mixture in the center of grape leaf. Roll leaf from bottom up, folding in sides to form a 2-inch log. Place seam side down in a 9-by-13-inch baking dish. Repeat process with remaining grape leaves and rice mixture.
  • In a large bowl, mix together chicken broth, remaining 2 tablespoons lemon juice, and remaining 3 tablespoons olive oil; pour over grape leaves. Top grape leaves with lemon slices. Place a second 9-by-13-inch baking dish on top of grape leaves and lemon slices and fill halfway with water to weight down. Carefully transfer to oven and bake until grape leaves are tender, 40 to 50 minutes. Serve immediately.

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Learn how to cook great Grape leaves stuffed with rice, currants, and herbs . Crecipe.com deliver fine selection of quality Grape leaves stuffed with rice, currants, and herbs recipes equipped with ratings, reviews and mixing tips. Get one of our Grape leaves stuffed with rice, currants, and herbs recipe and prepare delicious and healthy treat ...
From crecipe.com


GRAPE LEAVES STUFFED WITH RICE, RAISINS, AND PINE NUTS
Line the bottom of a large, heavy-bottomed pan with tomato slices and any leftover, torn, or imperfect grape leaves, then pack the stuffed grape leaves tightly on top. Mix the remaining olive oil with 2/3 cup water, add the sugar and lemon juice, and pour over the stuffed leaves.
From plain.recipes


STUFFED GRAPE LEAVES - JO COOKS
Make the sauce: In a large bowl combine, tomato passata, lemon juice, salt, pepper, and white wine then mix well. Preheat oven: To 350 degrees. Pour the sauce over the rolls and cover dish with aluminum foil. Bake: Transfer the pan to the oven and bake the rolls for 1.5 hours covered.
From jocooks.com


PINE NUT, CURRANT & RICE-STUFFED GRAPE LEAVES (DOLMADES)
Heat the oil in a 10-inch straight-sided saute pan over medium-high heat. Add the rice, onion, pine nuts, scallions, lemon zest, garlic, and 3/4 tsp. salt. Reduce the heat to medium, and cook, stirring, until the onion is softened and fragrant, 3 to 4 minutes. Add the currants with their liquid and 1/2 cup of water.
From finecooking.com


GRAPE LEAVES STUFFED WITH SAFFRON RICE | RECIPE - RACHAEL RAY SHOW
Pour chicken stock in a small saucepot. Add saffron and place over medium-low heat to steep. While the stock is infusing, place a medium saucepot over medium-high heat; add EVOO. Add rice and mix every now and then to lightly toast the grains, about 1-2 minutes. Add the infused chicken stock, season with salt and pepper, and bring to a simmer.
From rachaelrayshow.com


GRAPE LEAVES STUFFED WITH RICE - NEW ENGLAND TODAY
2010-11-19 joi Home; Today. Today; Travel. Travel; New England. New England; Beaches; Festivals & Fairs
From newengland.com


TURKISH FOOD & RECIPES: GRAPE LEAVES STUFFED WITH RICE …
2008-12-16 1 ½ tsp salt. ½ tsp sugar. In warm water, leave the rice for 30 minutes, then wash and drain. If you are using fresh grape leaves; Put the leaves in boiling water and cook for 5 minutes till they are soft. Drain and remove the stems. If you are using preserved grape leaves just remove the stems. Place the stems at the bottom of your pot or ...
From turkishfoodandrecipes.com


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