“Mediterranean Stuffed Wine Leaves”


Stuffed Wine Leaves

Ingredients for making the stuffed wine leaves

  • Stuffing for wine leaves
  • 2 cups vegetable stock or purified water
  • 1 cup brown rice
  • 1 tsp salt or as per taste
  • 1/3 cup grated radish
  • 1/3 cup chopped scallions or green onions
  • 1/2 cup minced celery
  • 3/4 cup chopped fresh mint leaves
  • 2 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 2 tsp freshly squeezed lemon juice
  • 1/3 cup currants or yellow raisins
  • 1/4 cup pine nuts
  • 1/4 tsp freshly ground black pepper
  • 1 pinch salt (optional)
  • 1 tbsp capers
  • 36 grape leaves
  • 1 bunch chives
  • 1 tsp extra-virgin olive oil
  • 1 tbsp lemon juice

Method of making the wine leaves

1. Bring the stock or water to a boil in a large pot. Add the rice and salt. Reduce heat and simmer, covered with a tight-fitting lid, for 45 minutes. All the water should be absorbed. Fluff the rice with fork.

2. Mix together the rice and all the other filling ingredients in a large bowl, tossing thoroughly with a spoon.

3. Rinse the grape leaves. Spread the grape leaves out and spoon 1 ½ tablespoons of the filling on the end of each leaf, and then roll up, folding the outer edges in.

4. Take three 5-inch-long chives and dip briefly in boiling water to make them more pliable. Tie them around each stuffed grape leaf.

5. Place the leaves in a small casserole dish and drizzle 1 teaspoon olive oil and 1 tablespoon lemon juice over them. Cover with foil and bake for 10 minutes at 350° F. Serve warm or cold as an accompaniment with other main dishes.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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