Mediterranean Stuffed Grape Leaves

Ingredients

• 1 jar grape leaves rinsed and drained
• 1 cup long-grain white rice
• 1/4 cup pine nuts toasted
• 1/4 cup currants
• 1 cup onion finely chopped
• 1/4 cup fresh parsley chopped
• 1/4 cup fresh dill chopped
• 1/4 cup fresh mint chopped
• 1/4 cup olive oil
• 1/4 cup lemon juice freshly squeezed
• 1 tsp salt
• 1/2 tsp black pepper freshly ground
• 2 cups water

Instructions

1. 1 Rinse and drain the grape leaves to remove excess brine.
2. 2 In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3. 3 Add the rice to the skillet and stir well to coat with the oil and onion. Cook for 2-3 minutes until the rice is lightly toasted.
4. 4 Stir in the pine nuts, currants, parsley, dill, mint, salt, and pepper. Add 1 cup of water and let it simmer until the liquid is absorbed and the rice is partially cooked, about 10 minutes.
5. 5 Remove the skillet from heat and allow the filling to cool slightly. Stir in the lemon juice.
6. 6 Lay a grape leaf vein-side up, place a tablespoon of filling at the base, fold in the sides, and roll up tightly to enclose the filling. Repeat with remaining leaves and filling.
7. 7 Arrange the stuffed grape leaves seam-side down in a single layer in a large pot.
8. 8 Drizzle the remaining olive oil and 1 cup of water over the top of the stuffed leaves.
9. 9 Place a plate on top of the stuffed leaves to keep them secure during cooking. Cover the pot and simmer over low heat for 40-50 minutes until the leaves are tender.
10. 10 Allow to cool slightly before serving. Serve warm or at room temperature with additional lemon wedges if desired.