20-Min Lemony Vine Leaf Rolls
Tender grape leaves wrapped around herby rice and lentils, finished with a bright lemon-garlic drizzle. A vegetarian showstopper that tastes like you spent hours, but comes together in 20 minutes.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 9g
Ingredients
- 1 jar (16 oz) jarred grape leaves in brine
- 1.5 cups cooked white rice (or warm rice from fridge)
- ¾ cup cooked brown or green lentils
- ¼ cup fresh dill, finely chopped
- 3 tbsp fresh mint, finely chopped
- 1 whole lemon (zested + juiced)
- 2 whole garlic cloves, minced
- ⅓ cup extra-virgin olive oil
Instructions
- 1
Drain grape leaves gently and rinse under cool water to remove excess brine. Pat dry with paper towels.
- 2
Mix cooked rice, lentils, dill, mint, and lemon zest in a bowl. Season with salt and pepper.
- 3
Lay a grape leaf flat, vein-side up. Spoon 2 tbsp rice mixture in center, fold sides inward, then roll tightly from bottom to top.
- 4
Repeat with remaining leaves and filling until all rice mixture is used. Seam-side down on a serving platter.
- 5
Whisk lemon juice, minced garlic, and olive oil together. Season with salt and pepper to taste.
- 6
Drizzle lemon-garlic oil over rolls. Serve at room temperature with fresh lemon slices.
Tools you’ll need
- cutting board
- sharp knife
- medium mixing bowl
- small bowl for dressing
- whisk
- paper towels
- serving platter
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