Serves: 3-4
  • 12-15 grape leaves
  • ½ cup whole grain rice
  • ¾ cup water
  • 1 onion diced
  • 1 TB olive oil
  • 1 TB dill
  • salt & pepper
  • 1 additional cup water or vegetable stock
  • ¼ cup lemon juice + 1 TB
  1. Add rice and ¾ cup water to a pot. Bring to boil, cover and lower heat to low. Cook 30 minutes. (It will be undercooked. That's ok.) If there is any liquid in the pot, cook and stir uncovered until dry. Remove from heat and set aside. Saute diced onion until translucent and beginning to brown. Add onion to rice. Add dill, salt and pepper to taste, and 1 TB lemon juice. Set aside to fill grape leaves.
  2. Drain and rinse grape leaves. Bring a large pot of water to a boil. Cook grape leaves 5 minutes. Drain and place leaves on towel or cutting board. Snip any extra protruding stems.
  3. Lay one leaf shiny side down. Add approximately a tablespoon of rice mixture to the center. Fold bottoms of leaf over mixture. Then fold over sides and roll tightly. Similar to a burrito, spring roll, or cigar. Repeat with other grape leaves.
  4. Add grape leaves to a shallow pan. It's ok if these are very close together. Add 1 cup water or stock along with ¼ cup lemon juice. Bring to a bubble, cover, lower heat to low, and simmer for an hour. Remove from heat. Allow to cool. Serve cold or at room temperature.
Recipe by NextGoodMeal at