5 scallions (white and most of the green, finely chopped
4 Roma tomatoes cut into small pieces
1 tsp coarse sea salt
1 cup medium-grain rice (Arborio)
1 cup chopped fresh dill
1 cup chopped fresh mint
1 cup olive oil, divided
Freshly ground black pepper
1 cup water (approx.)
1/3-1/2 cup freshly squeezed lemon juice to taste
2 lemons, cut into wedges
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Let's Make It
Bring a large pot of water to boil. Separate grape leaves and blanch in boiling water, rinse in cold water and drain. In a large bowl combine the onions, fennel, scallions, tomatoes and salt and work the mixture between your hands to wilt the mixture. Stir the rice, dill, mint, 1/2 cup of olive oil and plenty of pepper (to your taste).
Line the bottom of a large pot with the smaller and torn grape leaves. Place a large leaf, vein side up on a work surface with the stem facing you. Cut off any remaining stem piece. Place about 1 tablespoon of mixture on leaf close to stem. Fold over one side then the other and then roll like a cigar, tight. Place stem side down in the pot. Continue until finished with mixture. You will make layers. Pour the water and remaining oil and lemon juice over the grape leaves. The liquid should almost cover them, if it does not, add more water. Place an inverted heatproof plate over the leaves.
Bring the liquid to a boil, cover, reduce heat to low and simmer for 30 minutes or until rice is done. Remove from heat. Let cool completely. Refrigerate overnight or serve warm. Arrange on plate and serve with lemon wedges.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.