Ready, Set, Cook! Reynolds Wrap Contest Entry. My slightly dressed up take on an old Mediterranean classic. Great as an appetizer or a side, but my wife and I eat these as a main course as well. The timing of the rice is less critical than in many other rice dishes unless you absolutely have to have your food with that al-dente texture.
Jarred grape leaves can be finicky to say the least. It doesn't take a large tear to make one unusable for stuffing. We always buy more than we'll need and use the leftovers in soup or chopped into mashed potatoes or kneidlach. We find jarred grape leaves at a local specialty store, but I think some supermarkets carry them too.