FARE - Food Allergy Research & Education Logo
Living Teal

Feasting With FARE: Top 9 Free Grape Leaves

We're off to Greece for a delicious taste of the country

We're off to Greece for a delicious taste of the country. Enjoy these Greek Grape Leaves, free from wheat, peanut, tree nut, milk, egg, fish, shell fish, soy, and sesame!

Ingredients

  • 1 jar of Orlando California Grape Leaves, drained with boiling water, drain, pour hot water over them again and let soak for about 30 minutes, rinse, lay flat
  • ¼ cup + 3 TBSP olive oil
  • 2 large onions, chopped fine
  • 1 cup minced curly leaf parsley
  • ½ cup fresh minced dill
  • ¼ cup fresh minced mint
  • ¼ cup dried currants or golden raisins 
  • ½ cup sunflower seeds 
  • 1 ½ cup long grain white rice
  • ½ cup + 1 cup vegetable broth
  • 1 tablespoon salt
  • juice of 2 lemons, divided equally

Instructions

  1. Heat olive oil in pan and sauté onions until the edges get soft. Add in the herbs, currants, and sunflower seedsand cook for 5 minutes. 
  2. Add in the rice, broth, salt, juice of 1 lemon, and another 3 tbsp. olive oil. Sauté 15 minutes. You are not fully cooking the rice in this step.
  3. To assemble - line a large pot with grape leaves.
  4. Prep your grape leaves by trimming the stem. 
  5. Lay the leaf flat on a cutting board, vein side up. Place a heaping TBSP rice mixture in the center of the leaf. Fold up the bottom over the mixture, then the sides and roll into a nice tight bundle.
  6. Pack the stuffed grape leaves in the lined pot and repeat for all the leaves. 
  7. In the pot, pour 1 cup of vegetable broth, 1/4 cup olive oil, juice of 1 lemon and enough boiling water to just cover the grape leaves. 
  8. Place the pot over medium heat and gently simmer for 40-45 minutes or until tender.
Leslie holding a plate of food smiling

Around the World in 80 Plates with Leslie Durso

In Around the World in 80 Plates, host Leslie Durso recreates top-9 free dishes she puts on menus in resorts in the world’s hottest destinations!

We use cookies to deliver the best possible experience on our website. To learn more, visit our Privacy Policy. By continuing to use this site, or closing this box, you consent to our use of cookies.