Stuffed grape leaves find their way onto Turkish, Greek, Egyptian, Persian and Lebanese menus. You’ll often find premade versions on the olive bar at supermarkets. But it’s easy to make your own. Stuffing ingredients are only limited by your imagination and can include meat and quinoa. But this recipe sticks to a straightforward combination of onion, rice, raisins, coriander and nutmeg. Grape leaves normally come rolled in a jar with brine. Look for them in the international section of the grocery store or in an Asian market.
- 1 tablespoon olive oil
- ½ onion, chopped
- 1 cup uncooked rice
- 2¼ cups water
- ⅓ cup white raisins
- 1 teaspoon coriander
- 1 teaspoon nutmeg
- Salt to taste
- Gluten-free cooking spray
- 20 grape leaves
- 1 lemon
Add the oil to a medium pan. Add the onion and brown it lightly. Add the rice and water to the onion, and bring the mixture to a boil. Add the raisins, coriander, nutmeg and salt. Lower to a simmer and cook until the liquid is almost gone, making sure to stir every few minutes. Place the mixture in a bowl and chill it in the refrigerator for about an hour.
Preheat broiler. Coat a cookie sheet with gluten-free cooking spray. Unroll the grape leaves and rinse under cold water. Lay one leaf flat on the counter and place about 1½ tablespoons of the rice mixture, mounded into the shape of a thumb, on one edge. Fold in the sides of the leaf and roll it up. Place each filled leaf on the cookie sheet. When all the leaves are filled, spray the tops with cooking oil and drizzle with lemon juice.
Broil on low for a few minutes on each side. Make sure you watch the grape leaves in the broiler because they burn easily.
Nutrition Analysis: 110 cal, 1.5 g fat, 0 mg chol, 0 mg sodium, 21 g carbs, 1 g fiber, 4 g sugar, 2 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.