Stuffed Grape Leaves

Ingredients

• 30 leaves grape leaves
• 1 cup brown rice
• 2 tablespoons olive oil
• 1 medium onion
• 2 cloves garlic
• 0.25 cup dill
• 0.25 cup mint
• 0.5 cup parsley
• 3 tablespoons lemon juice
• 0.25 cup pine nuts
• 0.25 cup raisins
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Rinse the grape leaves in cold water and blanch in boiling water for 3 minutes. Drain and set aside.
2. 2Cook the brown rice according to package instructions until it's al dente. Set aside to cool.
3. 3In a skillet over medium heat, sauté the onion and garlic in olive oil until translucent.
4. 4Mix the sautéed onions and garlic with the cooked rice, fresh dill, mint, parsley, lemon juice, pine nuts, raisins, salt, and black pepper.
5. 5Preheat a cooking pot or a large skillet with a tight-fitting lid.
6. 6Lay a grape leaf flat on a work surface, shiny side down. Place about a tablespoon of the rice mixture near the stem end of the leaf.
7. 7Fold in the sides of the grape leaf over the filling, then roll the leaf up tightly into a log shape. Repeat with the remaining leaves and filling.
8. 8Arrange the stuffed leaves in the pot in layers, seam-side down.
9. 9Pour a mixture of water and lemon juice over the stuffed leaves, just enough to cover. Place a heavy plate on top to keep them submerged.
10. 10Cover and simmer over low heat for about 40 minutes, or until leaves are tender.
11. 11Remove from heat and let cool for a few minutes before serving.
12. 12Serve with additional lemon slices and a drizzle of olive oil.