Brown Rice Stuffed Grape Leaves Recipes

Steps:

• Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add onion and cook, stirring, until translucent. Add garlic and cook, stirring, for 1 minute. Remove from heat and add mixture to a large bowl, along with cooked rice, parsley, mint, lemon zest, currants, and pine nuts; stir to combine. Add 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl; stir to combine and set aside.
• Preheat oven to 325 degrees. Place one grape leaf on work surface, vein-side up. Place 1 heaping tablespoon rice mixture in the center of grape leaf. Roll leaf from bottom up, folding in sides to form a 2-inch log. Place seam side down in a 9-by-13-inch baking dish. Repeat process with remaining grape leaves and rice mixture.
• In a large bowl, mix together chicken broth, remaining 2 tablespoons lemon juice, and remaining 3 tablespoons olive oil; pour over grape leaves. Top grape leaves with lemon slices. Place a second 9-by-13-inch baking dish on top of grape leaves and lemon slices and fill halfway with water to weight down. Carefully transfer to oven and bake until grape leaves are tender, 40 to 50 minutes. Serve immediately.

Steps:

• In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
• Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
• Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

Steps:

• In a small bowl combine raisins and wine. Leave to soak 30 minutes or until plump. In a large saucepan of boiling water scald 36 grape leaves in batches. Using a slotted spoon, remove leaves, then plunge them into a bowl of ice-water. When cool enough to handle, cut off stems. Pat leaves dry and place shiny-side down on paper towels while you prepare filling.
• In a large skillet heat 2 tablespoons of the olive oil over medium heat. Add scallions and parsley; saute 5 minutes, stirring until very tender. Stir in rice, dill, pine nuts, and soaked raisins and their liquid. Season with salt and pepper to taste. Saute, stirring frequently, 5 minutes. Remove from heat and let cool.
• In center of grape leaf place 1 teaspoon of rice mixture and fold sides over; roll up into a tight cylinder. Repeat with remaining leaves. In bottom of a large casserole, arrange a single layer of stuffed leaves; sprinkle with the juice of 1 lemon and 2 tablespoons of the olive oil. Arrange a second layer of stuffed leaves on top and sprinkle with remaining lemon juice and 2 tablespoons of oil. Pour chicken broth, remaining 1/4 cup olive oil, and enough cold water to cover, over stuffed leaves. Top with a weighted heat-proof plate to submerge stuffed leaves. Bring casserole to a simmer over medium heat, reduce heat to low, cover and simmer 50 minutes. Cool stuffed leaves to room temperature in liquid. Drain and serve or refrigerate and serve cold.

Steps:

• Saute celery, onion, bell pepper and carrot in oil over medium heat until onions are translucent and veggies are tender.
• Add white wine, sage, herbs de provence and parsley and cook until wine is absorbed, stirring frequently.
• Add brown rice and continue cooking until heated through, stirring frequently.
• Serve immediately or use as a stuffing.

Steps:

• Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.
• Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.
• Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.
• Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.
• Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.