Stuffed vine leaves with whole grain Rice, Peppermint, Parsley and Cranberries

Stuffed Vine Leaves - with Whole grain rice, parsley, peppermint and cranberries
Stuffed Vine Leaves – with Whole grain rice, parsley, peppermint and cranberries

One of my favorite foods, I used Fresh Vine leaves but if it’s not the season you can always buy preserved vine leaves. I live in the countryside and the vines looked pretty dead during the winter but just recently started growing leaves and baby grapes. If you have a grape vine at reach, you could also preserve leaves for the winter time -use a sterilized jar (fill a jar with boiling water, all the way until they spill, do the same with the lid, after 5 minutes drain the water without touching the interior of the jar or lid) fill the jar with washed vine leaves and add salt water – 1 spoon salt per 1 cup water. before sealing add a thin layer of olive oil. keep in a dark spot.

Our grapevine
Our grapevine

Stuffed vine leaves with whole grain Rice, Peppermint, Parsley and Cranberries
Print Recipe
Servings Prep Time
40 units 30 minutes
Cook Time
1.5 hours
Servings Prep Time
40 units 30 minutes
Cook Time
1.5 hours
Stuffed vine leaves with whole grain Rice, Peppermint, Parsley and Cranberries
Print Recipe
Servings Prep Time
40 units 30 minutes
Cook Time
1.5 hours
Servings Prep Time
40 units 30 minutes
Cook Time
1.5 hours
Ingredients
Servings: units
Instructions
  1. In a bowl - mix the rice, peppermint, parsley, cranberries, half of the lemon juice, two tbsp oil and salt&pepper.
  2. The smooth side of the vine leaf should face down and the "veins" side up. place one tsp of the filling onto the center of the vine leaf.
  3. start folding - gently fold the stem side to cover the filling
  4. now fold both sides of the leaf
  5. and roll all the way to the narrow end of the leaf. the folding should be done quite tightly
  6. choose a wide pot. pad the bottom with several vine leaves and start stacking the stuffed vine leaves one next to the other, forming a tight structure of inner and outer circles. if it's not tight, it would fall apart- just change to a smaller pot.
  7. Sprinkle the rest of the lemon juice & olive oil and add some sea salt. cover the vine leaves with boiling water and put a plate on top, it will prevent the vine leaves from floating up. cook for 75-90 minutes on low heat, covered with a lid. if needed add some water.
  8. make sure it is ready - taste one, if the rice is not soft enough - keep cooking longer.
  9. Best served with Tahini, lemon or Vegan yogurt.
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