Feta-Stuffed Grape Leaves
Prep Time
Cooking Mode
3 tbsp long grain white rice
12 jarred grape leaves, drained
1 tbsp olive oil
⅓ cup finely chopped onion
1 clove garlic, minced
4 oz feta cheese, crumbled
3 tbsp toasted pine nuts
1 tbsp finely chopped fresh dill
1 tsp finely grated lemon zest
1 tbsp lemon juice
3 tbsp long grain white rice
12 jarred grape leaves, drained
1 tbsp olive oil
⅓ cup finely chopped onion
1 clove garlic, minced
4 oz feta cheese, crumbled
3 tbsp toasted pine nuts
1 tbsp finely chopped fresh dill
1 tsp finely grated lemon zest
1 tbsp lemon juice
Directions
1Cook rice in 3 cups (750 mL) boiling water for 15 min. until tender but still toothsome. Drain and reserve. Rinse grape leaves under cold running water. Drain and dry well with paper towels. Set aside.
2Heat oil in skillet over medium heat. Cook onion and garlic 3 to 5 min. until softened. Stir in cooked rice. Remove from heat; cool completely.
3Stir feta, pine nuts, dill, lemon zest and lemon juice into rice mixture. Lay grape leaves on clean work surface. Divide rice mixture in centre of leaves. Fold in sides of grape leaf over filling, then fold up bottom edge of leaf and roll up to enclose filling completely. Place rolls, seam-side down, in steamer. Steam 5 to 6 min., until grape leaves are soft and filling is warmed through.
Tips
1
Substitute grape leaves with lightly steamed Swiss chard or Savoy cabbage.
Disclaimer
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Personal Note
Personal Note
