Does anyone have any recipe ideas for dinner using jarred vine leaves?

Question

mmmm yea i bought a huge jar of the leaves thinking it was...those things with rice in the inside.

So any ideas of what they put in the rice would be great as well!

Answer 1

Dolma (Stuffed Grape Leaves)



1 tablespoon olive oil

2 onions, minced

1 1/2 cups uncooked white rice

2 tablespoons tomato paste

2 tablespoons dried currants

2 tablespoons pine nuts

1 tablespoon ground cinnamon

1 tablespoon dried mint

1 tablespoon dried dill weed

1 teaspoon ground allspice

1 teaspoon ground cumin

1 (8 oz.) jar grape leaves, drained and rinsed



Heat oil in a medium saucepan over medium heat. Saute onions until tender. Stir in rice and hot water to cover. Cover and simmer until rice is half cooked, about 10 minutes.

Remove from heat and stir in tomato paste, currants, pine nuts, cinnamon, mint leaves, dill weed, allspice and cumin. Let mixture cool.

Prepare a large pot by placing an inverted plate on the bottom; this protects the dolmas from direct heat when steaming.

Rinse grape leaves in warm water; drain and cut off any stems. Place about 1 teaspoon of the cooled rice mixture in the center of a leaf. Fold in the sides and then roll into a cigar shape. Place in prepared pot. Repeat with remaining ingredients.

Pour in just enough warm water to reach the bottom of the first layer of dolmas. Cover and simmer over low heat for 30 to 45 minutes, or until rice is totally cooked. Check the water level often and add more as necessary.

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1 pound ground beef, lean

1 cup uncooked white rice

1/2 cup tomato sauce

1/2 cup fresh parsley, finely chopped

1 teaspoon black pepper

1/2 teaspoon salt

1 jar (16 oz) grape leaves

2 tablespoons lemon juice



Preparation:Soak grape leaves in cold water for 2-3 hours. Jarred grape leaves are very salty from the brine solution. Rinse and drain in a colander. Set aside.



In a mixing bowl, combine remaining ingredients. Mix well with hands.

Rolling the Grape Leaves

Here comes the tricky part: rolling the leaves with the mixture. It's easy once you get the hang of it. Be careful to not wrap too tight. You have to leave a little room for the rice to expand. As you roll them, you are going to place in a circular arrangement in your dutch oven or large saucepan.



Place a grape leaf side down. Place about 1 to 2 tablespoons of mixture in the middle. Fold in the sides and roll upward. Think of rolling a burrito, only smaller.



When you have rolled the last leaf, place a heavy plate on top of the stuffed grape leaves in your pan. I use a ceramic plate. This helps keep the grape leaves in place during cooking so they don't shift around. Fill pan with water and bring to a boil. Reduce heat to low and simmer for about 30-45 minutes until rice and meat are done.

Answer 2

My Own Famous Stuffed Grape Leaves Submitted by: Patti Moschonas Rated: 5 out of 5 by 17 members Prep Time: 40 Minutes Cook Time: 1 Hour Ready In: 1 Hour 40 Minutes Yields: 12 servings "These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired." INGREDIENTS: 2 cups uncooked long-grain white rice 1 large onion, chopped 1/2 cup chopped fresh dill 1/2 cup chopped fresh mint leaves 2 quarts chicken broth 3/4 cup fresh lemon juice, divided 60 grape leaves, drained and rinsed hot water as needed 1 cup olive oil DIRECTIONS: 1. In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat. 2. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil. 3. Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.

Answer 3

Yeah, bacon cheeseburgers with so much grease it makes the bread soggy, french fries with enough salt to start a desert and a side of jarred vine leaves . . . Mmm, now that's a meal . .

Answer 4

EDITED:

This recipe is very similar to ones I remember my friends Mom making when I was young, but she used white rice and hers did contain pignoli nuts. She did not serve them with yogurt and I am not sure about the Cumin. Sorry, the other was close, but I missed the no meat.



Lamb & Rice Stuffed Grape Leaves



These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice. Serve with lemon wedges and plain yogurt for dipping.



45-55 stuffed grape leaves

Active Time: 1 1/2 hours

Total Time: 2 1/2 hours



Ingredients

•1 15- to 16-ounce jar grape leaves (see Note), drained

•1 pound ground lamb

•2 cups instant brown rice

•1/3 cup minced fresh parsley

•2 tablespoons minced fresh mint or 2 teaspoons dried

•1 tablespoon dried marjoram leaves

•1 tablespoon extra-virgin olive oil

•2 teaspoons ground cinnamon

•2 teaspoons ground cumin

•1 teaspoon salt

•3/4 teaspoon freshly ground pepper

•1/2 teaspoon ground allspice

•4 tablespoons lemon juice, plus lemon wedges for serving

•Plain yogurt for serving

Preparation

1.Put a large saucepan of water on to boil. Remove grape leaves from the jar and unroll. Separate into two piles—one of whole leaves and one with any torn leaves or pieces of leaves. The whole leaves will be used for rolling. Set aside the others for Step 5.

2.Cook the whole grape leaves in the boiling water for 5 minutes; drain in a colander.

3.To prepare filling: Combine lamb, rice, parsley, mint, marjoram, oil, cinnamon, cumin, salt, pepper and allspice in a medium bowl until well combined.

4.To assemble grape leaves: Lay a clean kitchen towel on a work surface. Place 4 to 6 whole grape leaves at a time on the towel with the stem-side up and stem end pointing toward you. Pinch or trim off any long or tough stems. Depending on the size of the leaf, shape 2 teaspoons to 1 tablespoon of the filling into a 1 1/2- to 2-inch log and place it on the leaf, perpendicular to the stem end. Roll the end of the leaf over the filling, tuck in the sides and roll tightly into a cigar shape. Repeat with the remaining grape leaves and filling. (You may have filling or grape leaves left over.)

5.Place the torn or very small leftover grape leaves in a large saucepan, covering the bottom completely; this will prevent the stuffed leaves from sticking as they cook. (No leftover leaves? See Tips.) Place about half of the stuffed grape leaves in one tight layer in the pan and drizzle with 2 tablespoons lemon juice. Make a second layer of grape leaves on top of the first and drizzle with the remaining 2 tablespoons lemon juice.

6.Place the largest heatproof plate you have that will fit in the pot on top of the grape leaves. Place a small-to-medium heatproof bowl on top of the plate and fill it three-quarters full with water (this will act as a weight to keep the grape leaves submerged). Add water to the pan until it reaches the rim of the plate.

7.Timing: Bring to a boil, then reduce heat to a simmer. Cook until the rice is tender, adding water as necessary to keep the grape leaves submerged, about 45 minutes. (To check if the rice is done, carefully remove the bowl and plate, take out one stuffed grape leaf using a slotted spoon and cut it open.)

8.Carefully remove the bowl and plate, then transfer the grape leaves from the water using a slotted spoon. Serve warm with lemon wedges and yogurt for dipping, if desired.