Recipe By: Jessica K. Black, N.D.
This Recipe Makes: 8 Serving(s)
If you like lemony, tangy, and creative, this is your appetizer.
What you'll need
- 3/4 cup cooked brown rice
- 4 oz vine leaves such as grape leaves (these can be purchased in a jar at an ethnic-food store)
- 1 tbsp. olive oil plus 1 tablespoon olive oil for sauteing
- 1/4 cup minced onion
- 4 med cloves garlic
- 2 tbsp. chopped mint leaves
- 1/4 cup chopped fresh dill
- 1/3 cup raisins, chopped
- 1/3 cup pine nuts, chopped
- 1 1/2 tbsp. chopped kalamata olives
- 1/4 tsp. sea salt
- 1/4 tsp. black pepper
- 3/4 cup organic chicken broth
- 2 tbsp. lemon juice
- Step 1
Arrange grape leaves flat in bowl, cover with boiling water, and let sit for 2 minutes. Drain, cover with cold water, let sit for 5 minutes, and drain again.
- Step 2
Meanwhile, saute onion and 1 minced garlic clove in 1 tablespoon olive oil, stirring frequently, until soft, about 5 minutes.
- Step 3
Combine cooked rice, onion mixture, mint, dill, raisins, pine nuts, olives, slat, and pepper in large bowl.
- Step 4
Preheat oven to 350 degrees Fahrenheit. Place one leaf on cutting board, vein side up, and cut off stem. Add a heaping spoonful of filling in the center. Fold the sides of leaf over filling, then roll tightly from stem end to tip to make a neat roll. If necessary, use a toothpick to keep each leaf neatly rolled.
- Step 5
Set seam side down in a wax paper-lined 9x13-inch baking dish. Repeat with remaining leaves and filling, placing grape leaves cozily together; make two layers if necessary.
- Step 6
Cut 3 garlic cloves into large pieces and poke them here and there between the grape leaves. Pour chicken broth over grape leaves, then remaining olive oil and 1 teaspoon lemon juice. Bake 20-25 minutes, or until liquid is absorbed. Drizzle with remaining lemon juice and serve.
- Step 7
SUBSTITUTIONS: You can add 1/2 pound of uncooked lamb to this recipe and increase the baking time to 35 minutes for a richer flavor.