|Prep Time:||20 Min||Servings:||4 servings||Difficulty:||Medium|
- 1 cup (250ml) rice (brown or white)
- 3 cups (750ml) water
- 20-30 large grape leaves (see note)
- 3-4 tbsp (45-60ml) extra virgin olive oil, plus extra as needed
- 4 cloves garlic, finely chopped
- 1/2 cup (125ml) raisins
- Zest of 1 lemon
- Salt to taste
- 1 tbsp (15ml) fresh flat-leaf parsley
- Juice of 2 lemons
- 2 tsp of agave
- 6 Tbsp of olive oil
- 1 1/2 cups of vegetable stock
- 1/4 cup of flour (to thicken)
- Combine the rice and water in a saucepan and bring to a boil. Cover, reduce the heat and simmer until the rice is tender, then drain and set aside.
- If you are using fresh grape leaves, wash them and boil them for 4 minutes or so. If you’re using marinated leaves, rinse thoroughly under cold water to remove the brine and saltiness. Set aside.
- Once rice is cooked mix in raisins, lemon, salt and parsley. Leave overnight for increased flavour.
- To stuff the leaves, open a leaf and lay it flat, place one 1-2 tsp of rice (depending on the leaf size). Fold in the sides and roll it up away from you. Be gentle as the leaf is fragile. Continue until all leaves are stuffed. Place in a casserole dish.
- Place the ingredients (except flour) in a small sauce pot, mix with a whisk. Create a paste with the flour using warm water
- Heat sauce on high, whisking intermittently. Bring to a rolling boil, slowly whisk in flour to thicken.
- Once mixed turn the temp down to medium
- Pour warm sauce over the stuff leaves in the casserole dish
- Serve warm immediately or cold after refrigerating
Recipe adapted from Mouthwatering Vegan.
This recipe was featured at a Fresh Food Friday.