Vegetarian Stuffed Grape Leaves Recipes
VEGETARIAN STUFFED GRAPE LEAVES
This is a variation of a recipe I found on www.meatlessmonday.com called Chickpea Stuffed Grape Leaves. Kosher/Pareve
Provided by bamedeo
Categories Vegetable
Time 1h15m
Yield 2 rolls per serving, 15-20 serving(s)
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil over high heat. Blanch the grape leaves in the boiling water for 10 minutes, drain and set aside.
- In the same pot, place the brown rice, olive oil, sea salt, onion and garlic over medium heat. Stir well and cook for 15 minutes, stirring intermittently, or until the rice is browned and the onions are soft.
- Mix the parsley, mint and tomato paste into the pot, followed by the vegetable broth, and lemon juice. Allow rice mixture to cook for about 25-30 minutes, or until most of the liquid is absorbed and the rice is tender, but not fully cooked. If not enough liquid add some boiled water while still cooking.
- Add the chopped chickpeas and diced tomatoes to the rice mixture. Season with the cumin and salt to taste.
- Place a grape leaf flat on a plate. Put about 2 tablespoons of filling in the center of the leaf and roll into a bundle. Repeat until you are out of leaves and filling.
- Place all the stuffed grape leaves into a pot and pour vinegar and enough fresh water in to cover the bundles.
- Place the pot on the stove over medium-high heat and bring back to a boil. Turn the heat down and simmer for an additional 15 minutes, or until the rice filling is fully cooked.
VEGETARIAN STUFFED GRAPE LEAVES WITH FETA
I love the traditional lamb stuffed grape leaves, so I was thrilled to find that my local market had started stocking prepared grape leaves in jars. But, ground lamb is still hard to come by, and expensive. I don't like to eat meat too often anyway, so I thought a vegetarian option was in order. It's also good with goat cheese, if you prefer.
Provided by EmmyDuckie
Categories Long Grain Rice
Time 40m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion in olive oil, just until translucent. Add rice and cook until rice is fragrant, and lightly toasted. Add half of the lemon juice and 1/2 cup water, and cook until water is absorbed. You want the rice only partially cooked at this stage.
- Remove from heat and cool slightly. Add herbs, salt and pepper, and feta. Use the smaller amount at first, and taste. If you like yours really cheesy, add more.
- Stuff the leaves. Lay one leaf out flat, with the shiny side down, and place about a teaspoon of filling near the stem. Roll over once, fold the sides in, and roll the rest of the way. Keep the roll slightly loose, as the filling will expand slightly during cooking. If some of your leaves are small, you can overlap two of them and roll the same way.
- Use any torn or broken leaves to line the bottom of a large saucepan or skillet, or place a wide, flat vegetable steamer in the pan. You want to keep your finished rolls from touching the bottom, so they won't burn.
- Place rolls seam side down on top of broken leaves or steamer, and add water to cover, along with the rest of the lemon juice. You may want to place the lid from a smaller pan, or a plate on top of the rolls to keep them from moving around too much. Bring to a boil, reduce heat to a simmer, and cook until rice is tender.
- Serve warm, with yogurt or tzatziki sauce.
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- Remove the grape leaves from the jar, and soak them in a large bowl of boiling hot water for a few minutes. Drain the grape leaves in a colander and stack them on a plate.
- To stuff and roll the grape leaves, lay a grape leaf flat on a cutting board, scoop out a heaping teaspoon of the rice mixture into the center of the grape leaf.
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- Pour the pine nuts into a skillet and lightly toast them over medium heat till golden brown. Reserve.Pour ¼ cup of olive oil into a medium pot and heat it over medium. Add minced onion to the pot and sauté until soft. Add the rice to the pot and stir to combine. Sauté for another minute. Pour in ¾ cup vegetable broth and lower the heat; simmer the rice uncovered for about 10 minutes till the liquid is absorbed and the rice is half cooked. Do not cook the rice fully, or you’ll end up with mushy grape leaves! Just cook it to an al dente texture. Remove pot from heat.
- Add the minced dill, mint, toasted pine nuts, 2 tbsp fresh lemon juice and lemon zest to the pot of rice. Stir till all ingredients are well combined. Season with salt and pepper to taste. Let the mixture cool to room temperature.
- Fill a large pot with salted water and bring to a boil. As the water is heating, trim the leaves by cutting the stems off, flush with the leaves. Trim any large, hard veins from the leaves. Place the leaves in the boiling water and let them soften for 3-5 minutes till they become pliable (fresh leaves may take a bit longer to soften than jarred).
- Drain, then cover the leaves with cold water. Drain the leaves again and pat them dry.Note: If using fresh leaves, try to use younger leaves (medium size)—they’ll be more tender than the very large leaves.
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- Place rice in bowl and rinse under cold running water until water runs clear, about 2 minutes. Add water to cover by 1 inch, and let stand 20 minutes. Rinse and drain rice.
- Stir together the parsley, tomatoes, scallions, white onion, and mint in a large bowl. Add rice. Stir together 1 cup oil, lemon juice, tomato paste, and salt in a separate bowl. Add oil mixture to parsley mixture, and stir until well combined.
- Separate grape leaves, and gently rinse with water. Working with 1 grape leaf at a time, lay leaf on a work surface with the stem facing toward you and the rough side facing up. Place 1 1/2 to 2 tablespoons of parsley mixture in center of leaf. Firmly fold leaf away from you and over filling, then fold the left and right sides of the leaf over filling. Roll leaf up and away from you while keeping filling pressed in a tight log. Repeat procedure with remaining grape leaves and filling.
- Spread remaining 1 tablespoon oil in the bottom of a 12-inch, high-sided skillet with a tight-fitting lid. Line potato slices on bottom of prepared pan. Place stuffed grape leaves, seam side down with sides of leaves just touching, in a circular pattern on potatoes (stuffed grape leaves will be stacked in multiple layers). Place a large, flat ovenproof plate on grape leaves, and press gently. Pour any drippings from bowl into pan, and add just enough water to barely cover grape leaves.
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