Stuffed Grape Leaves
- Ready In:
- 30mins
- Ingredients:
- 9
- Yields:
-
8 wraps
- Serves:
- 8
ingredients
- 16 grape leaves
- 1 cup basmati rice
- 2 cups cold water
- 1⁄3 cup currants
- 1⁄3 cup pine nuts
- 2 teaspoons cumin
- 1 teaspoon coriander
- 8 ounces feta cheese
- 8 ounces kalamata olives
directions
- Put rice, currants, pine nuts, cumin, and coriander in a pot. Add cold water. Bring to a boil. *note: I live in Colorado. The amount of water might need to be adjusted for sea level!
- Once water is boiling, cover and turn heat down to medium low. Let simmer for twenty minutes.
- If you have a rice cooker, just put everything in the rice cooker and cook it as you normally would rice.
- Meanwhile, blanch grape leaves.
- Allow rice mixture to cool to room temperature. Once cool, add feta and olives. Mix well.
- Separate grape leaves. Place two end to end, slightly overlapping. Fill with the rice mixture and wrap tightly. (This is the first time I've wrapped grape leaves. I'm sure there is a trick to it, but I just tucked it around and let it more or less dry into place.).
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RECIPE SUBMITTED BY
<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p>
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