I love stuffed grape leaves! They’re a family favorite. Most of the people I know love them as well. What we don’t love is all of the work that goes into rolling them, just to make one pot. One pot- that get’s devoured before you know it.
My mother came up with this recipe years ago. She took her traditional recipe for stuffed grape leaves and, well…unstuffed them, lol. She wanted a quick way to enjoy the taste of stuffed grape leaves without all of the work.
My parents grow their own grape leaves. My father, an avid gardener, takes great care of his vine, shown below. Years ago, they gave me a part of their vine which now grows abundantly in my yard, no thanks to me, lol. I didn’t inherit that green thumb.
If you have access to fresh leaves, give it try. If not, don’t worry, leaves from a jar are just as good.
We keep our stuffed grape leaves simple, just some onion, garlic, lemon and parsley, along with butter and olive oil. This is an authentic family recipe. Although most recipes I see for stuffed grape leaves contain lots of spices, our family recipe doesn’t, just a sprinkling of allspice.
We just use that same recipe for stuffed grape leaves and make it as a rice dish. The rice comes out tasty and very soft…mushy even.
I love this rice and often eat it as a meal. For me, it’s delicious and satisfying on its own.
This recipe is such a family favorite, it even makes it to our holiday table, Thanksgiving, Christmas and Easter.
If you’re a fan of stuffed grape leaves but hate the hassle of making your own, give this recipe a try. I still love traditional stuffed grape leaves and could eat them all of the time. But, I’ll take this faster and equally delicious recipe any day.
- About 20-30 grape leaves, jarred or fresh*
- ¼ cup olive oil
- 2 tablespoons butter**
- 4 cloves of garlic, finely minced
- 1 small yellow onion, finely chopped
- 1 cup parsley, chopped
- ¼ cup fresh lemon juice
- ¼ teaspoon allspice
- salt and pepper to taste
- 2 cups rice
- 3½ cups water
- Soak grape leaves in boiling water for 3-5 minutes. Drain well and chop coarsely.
- In a medium sized pot, heat up olive oil, butter, onion and garlic on medium high heat. Saute until lightly browned.
- Add in the grape leaves, parsley, lemon juice, salt and pepper. Saute and mix well.
- Add the rice and 3½ cups of water.
- Heat until boiling.
- Once boiling, reduce heat and cook on low for approximately ½ hour or until the rice is cooked and soft.
**To keep this a vegan option, use a vegan butter. Earth Balance makes a good one.
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