Stuffed Grape Leaves
AL
Amy Laun has made this 1 time!
Ingredients
- Fresno Grape leaves (blue label), trim tough stems
- 1/2 c. Olive Oil
- 1 onion, chopped
- garlic
- 2 large carrots, grated
- 1 small jalapeno, minced
- 1 1/2 c. rice
- black pepper
- chili powder
- 2 T. tomato paste
- parsley, dill basil and cilantro dry herbs, to taste
Instructions
- Trim grape leaves removing tough stems.
- Saute in 1/2 c. oil, 1 chopped onion.
- Add carrots and jalapeno.
- Toast rice for 3 minutes in a dry pan.
- Add 2 c. water and simmer 10 minutes (cook half way)
- Add to vegetables and then add tomato paste (2 T. or to taste)
- Add black pepper and chili powder to taste.
- Add herbs and set aside to cool.
- Vein side up fold in and wrap.
- Set grape leaves in the bottom of a pan.
- Then layer wrapped leaves.
- Add 1/2 cup water.
- Set a plate to weight it down.
- Steam 20 minutes.
- Remove and cool. Add juice of two lemons.
Contributor Notes
Amy Laun:
Used fresh grape leaves, parboiled.
- Fresno Grape leaves (blue label), trim tough stems
- 1/2 c. Olive Oil
- 1 onion, chopped
- garlic
- 2 large carrots, grated
- 1 small jalapeno, minced
- 1 1/2 c. rice
- black pepper
- chili powder
- 2 T. tomato paste
- parsley, dill basil and cilantro dry herbs, to taste
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