20-Minute Lemony Stuffed Grape Leaves
Tender grape leaves wrapped around a bright, herby rice filling, finished with a squeeze of fresh lemon. A classic Turkish comfort dish that comes together in one pan.
- Total time
- 20 min
- Servings
- 2
- Calories
- 185
- Protein
- 5g
Ingredients
- 1 can (16 oz) jarred grape leaves in brine
- 1 cup cooked rice (white or brown)
- ½ cup combined fresh dill and parsley, finely chopped
- 1.5 whole (divided) lemon
- ½ medium onion, finely diced
- 1 cup vegetable broth
Instructions
- 1
Drain and rinse the grape leaves under cold water. Pat them dry with paper towels.
- 2
Mix cooked rice, herbs, diced onion, juice of half a lemon, salt, and pepper in a bowl until combined.
- 3
Place a grape leaf shiny-side down on a flat surface. Spoon 1 tbsp filling near the base, fold in the sides, then roll tightly from base to tip.
- 4
Repeat with remaining leaves and filling. Arrange rolls seam-side down in a skillet, packing them snugly in a single layer.
- 5
Pour vegetable broth over the rolls and juice from 1 lemon. Cover and simmer on medium-low for 10 minutes until liquid reduces slightly.
- 6
Transfer rolls to a plate and drizzle with remaining lemon juice. Serve hot or at room temperature.
Tools you’ll need
- 1 medium bowl
- 12-inch skillet with lid
- paper towels
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