If you are searching for a unique recipe for a globally-inspired dish, try these delicious stuffed grape leaves! The tender leaves are filled with rice, onion, crunchy pine nuts and savory herbs & spices. They make flavorful appetizers or a light vegetarian meal. Smart Recipes, Middle Eastern Recipes, Vegetables,Grains,Nuts Recipes, Recipes Vegetables,Grains,Nuts Middle Eastern Stuffed Grape Leaves Stuffed Grape Leaves Recipe | RecipeSavants.com PT1H Serves 12 Ingredients: 50 Large Grape Leaves 6 Cups Water 0.5 Cup Extra - Virgin Olive Oil 1 Large Lemon 1 Cup Greek Olives 1 Cup Authentic Tzatziki Sauce 0.5 Cup Pine Nuts 1.5 Cups Long Grain White Rice 1 Medium Onion 1 Large Bunch Fresh Dill 1 Large Bunch Fresh Mint 1 Large Lemon In a medium cast-iron skillet over medium-high heat, add pine nuts and saute until toasty brown, about 3-5 minutes. Set aside. In a medium saucepan over medium-high heat, heat 1/4 cup oil and saute onion until soft, about 3 minutes. Stir in rice and saute for another 1 minute. Reduce heat to low and add 3/4 cup of broth. Let mixture simmer uncovered until liquid is absorbed and rice is al dente, about 10 minutes. Remove saucepan from heat. Add dill, half the mint, nuts, 2 Tablespoons juice & zest to the rice mixture and stir until combined. Season with 1/2 teaspoon salt & pepper and allow mixture to cool to room temperature. In a large stockpot, add water and remaining salt and bring it to a boil. Trim stems and hard veins from the leaves and add them to the boiling water. Boil until leaves are tender & pliable, about 3-5 minutes. Drain leaves and cover with cold water. In a colander, drain leaves again and set aside. On a flat work surface, arrange leaf with shiny side down. Place 2 tablespoons of rice mixture toward base of the leaf (where the stem was.) Fold base end up over the filling and fold leaf edges inward. Continue rolling until leaf is a neat roll. Do not roll too tightly. Repeat with all usable leaves until filling is used. In the bottom of the same stockpot, add a layer of leaves that were torn or unusable. Place stuffed leaves loosely on top of this layer and add 1 cup broth, 1/4 cup oil and remainder of lemon juice. Place over medium-low heat and bring to a simmer without boiling. Cover and let stuffed leaves simmer until fork-tender, about 35-40 minutes. Transfer to a serving platter and garnish with mint, lemon wedges & olives.

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