Quick Lemon Vine Leaf Rolls with Tomato
Tender grape leaves stuffed with herby rice and served with bright lemon and fresh tomato. Ready in 20 minutes—no long simmering required.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 8g
Ingredients
- 1 14 oz jar jarred grape leaves in brine
- 1.5 cups cooked white or brown rice
- ½ cup fresh dill and parsley, chopped
- 1.5 whole lemon
- 2 whole tomatoes
- 2 tbsp olive oil
Instructions
- 1
Rinse grape leaves under cold water, then lay them flat on paper towels to dry.
- 2
Mix cooked rice, chopped dill and parsley, juice of half a lemon, salt, pepper, and 1 tbsp olive oil in a bowl.
- 3
Lay a grape leaf shiny side down. Add 2 tbsp filling to the bottom third, fold sides in, then roll toward the tip.
- 4
Repeat with remaining leaves and filling until all are rolled (you'll make 8–10 rolls).
- 5
Slice tomatoes and lemon into thin rounds. Arrange rolls on a plate with tomato and lemon alongside.
- 6
Drizzle rolls with remaining olive oil and a squeeze of fresh lemon juice. Serve at room temperature.
Tools you’ll need
- paper towels
- cutting board
- sharp knife
- mixing bowl
- spoon
- serving platter
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