Stuffed Grape Leaves

• 1 jar Grape Leaves (approx. 51 leaves)
• 3 cups short-grain rice
• 8-16 oz. lean ground meat or soy protein crumbles (great made with ground turkey, bison or lamb)
• 1 large onion
• 3-4 cloves garlic
• 1 Tablespoon of Olive Oil
• 1 Tablespoon of Hungarian (Sweet) Paprika
• Salt to taste 
• Optional 1/2 lemon squeezed over stuffing prior to cooking

Sautee onion and garlic in Olive Oil, add Paprika.  In separate skillet, lightly brown meat with Podravka Vegeta, mix the meat (or soy protein crumbles) and rice to blend the flavors.  Allow to cool slightly (cool enough to handle).  Rinse grape leaves. 

1. Select the largest leaves to begin with.  Lay flat, vein-side up. 
2. Place a large spoonful of the stuffing into the center of the leaf. 
3. Wrap the stuffing in the leaf by folding the bottom edges over the stuffing mixture and rolling the leaf to the peak of the center. 
4. In a large pan, place the stuffed grape leaves with the fold down in the pan.  Poke small holes in the top of each leaf to allow water to easily penetrate each leaf.  Cover with water by about the width of 2 fingers.  Use any extra and very broken leaves to cover the rolled leaves to prevent drying.

Bake at 375F for about 50 minutes once the water begins to boil.  Additional time may be needed when using brown rice. 

Stuffed Grape Leaves make excellent appetizers or even a main course.   

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Recipe pictured on our Small Rectangle Tray	Recipe pictured with our Serving Tongs
Display on our Small Oval Tray	Cake Knife

Serving Suggestions
 

:: Serve Warm with Plain Yogurt or Buttermilk and Feta Cheese

:: All of our Stainless Steel products are Dishwasher Safe. Hand drying recommended for a spotless shine.