Tapping into Tapas Part II

  Today's lesson will be on how to make Grape Leaves Stuffed With Herbed Rice.  Don't be intimidated.  Think of the grape leaves as burritos.  Just smaller burritos.

The first step you will need to complete is to prepare your rice and let it cool for a little bit. While the rice is cooling, make sure to rinse the brine off you grape leaves and pat them dry with a paper towel. Then lay and flatten out one grape leaf and spoon 1 to 2 tablespoons, of rice onto the leaf. If you have a larger leaf you can probably use 2 tablespoons. For the smaller leaves, I would suggest using only one.

 

Next, fold the bottom of the leaf over the filling, like so and then fold in the sides like so.

Finally, roll the little guy like a burrito and place in a storage container until you are ready to serve.  Continue stuffing and rolling until you have used all of your rice.  See it that wasn't so bad was it?

Grape Leaves Stuffed with Herbed Rice

Adapted from Cooking Light

2 cups water

1 cup long-grain rice

1/2 cup chopped green onions

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons chopped fresh dill

2 tablespoons chopped fresh mint

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/8 teaspoon garam masala

24 grape leaves

Juice of 2 lemons

3 tablespoons extra virgin olive oil

In a pot, bring water to a boil.  Add rice, green onions, parsley, dill, mint, salt, and pepper and gently stir.  Bring the mixture to a boil.  Cover, reduce heat, and simmer for 15 to 20 minutes until the rice is tender.  Set aside to cool.

Rinse the grape leaves with cold water and pat dry with paper towels.  Discard any stems.  Set the leaves on a plate.  Prepare and flattened one leaf.  Spoon 1-2 tablespoons of the rice, depending on the size of the leaf, onto the leaf.  Fold the bottom of the leaf over the filling.  Then fold in the sides and tightly roll the leaf like a burrito.  Continue filling and repeating the rolling steps with the remaining grape leaves.  When you are ready to serve the grape leaves, steam the rolls for 10 minutes or until thoroughly heated.  Cool to room temperature.  Drizzle the lemon juice and olive oil over the rolls just before serving.