Stuffed Grape Leaves

Author: Recipes_se
No ratings yet
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Appetizers
Cuisine Mediterranean
Servings 24 servings
Calories 25 kcal


  • Stove


  • 3 scallions chopped
  • 1 tomato finely diced
  • 1/4 cup olive oil extra virgin, divided
  • 1 cup uncooked rice
  • 1/2 cup water
  • 1/2 tsp salt
  • 1 tbsp fresh dill chopped
  • 1 tsp dried parsley
  • 1 tbsp fresh mint chopped, optional
  • 40 grape leaves canned or jarred
  • water for boiling
  • 2 tbsp lemon juice


  • In a medium pan, heat the scallions and tomatoes in 2 tablespoons of the olive oil for 2 minutes.
  • Add rice, water, salt, dill, parsley, and mint. Stir well then cover the pan and cook for approximately 5 minutes. Remove from the heat and let cool.
  • Carefully lay out a grape leaf. Place approximately 2 large teaspoons into the middle of each leaf nearer to the stem. Fold the bottom up and then the sides and then roll. Continue until you have filled 24 leaves.
  • Place the extra or torn leaves into the bottom of a large pan. Gently place each filled leaf inside. Then add just enough water to cover the leaves. Drizzle the remaining olive oil over all the leaves and bring to a slow simmer.
  • Cook for 20 minutes. Sprinkle with lemon juice and serve.

My Notes

Nutrition with Essential Amino Acids

Nutrition Facts
Stuffed Grape Leaves
Amount Per Serving
Calories 25 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 163mg7%
Fiber 0g0%
Protein 0g0%
* Percent Daily Values are based on a 2000 calorie diet. Some amino acids levels are estimated, some product manufacturers do not supply amino acid values. The value source

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