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Brown-Rice-Stuffed Grape Leaves

Use Uncle Ben's rice to make these delicious brown-rice-stuffed grape leaves.

  • Yield: Makes 32 grape leaves
Brown-Rice-Stuffed Grape Leaves

Source: The Martha Stewart Show


  • 5 tablespoons olive oil
  • 1/2 onion, finely chopped
  • 1 small clove garlic, finely chopped
  • 1 cup brown rice, cooked according to package directions
  • 2 tablespoons finely chopped parsley
  • 1 tablespoon finely chopped mint
  • 1 teaspoon lemon zest
  • 1/4 cup currants
  • 1/4 cup pine nuts, toasted
  • 1/4 cup freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper
  • 3 cups homemade or store-bought low-sodium chicken broth
  • 32 grape leaves (about 1/3 of a 16-ounce jar), rinsed, dried, and stems removed
  • 1 lemon, sliced crosswise into 8 slices


  1. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add onion and cook, stirring, until translucent. Add garlic and cook, stirring, for 1 minute. Remove from heat and add mixture to a large bowl, along with cooked rice, parsley, mint, lemon zest, currants, and pine nuts; stir to combine. Add 1 tablespoon olive oil, 2 tablespoons lemon juice, 1 teaspoon salt, and 1/2 teaspoon pepper to bowl; stir to combine and set aside.

  2. Preheat oven to 325 degrees. Place one grape leaf on work surface, vein-side up. Place 1 heaping tablespoon rice mixture in the center of grape leaf. Roll leaf from bottom up, folding in sides to form a 2-inch log. Place seam side down in a 9-by-13-inch baking dish. Repeat process with remaining grape leaves and rice mixture.

  3. In a large bowl, mix together chicken broth, remaining 2 tablespoons lemon juice, and remaining 3 tablespoons olive oil; pour over grape leaves. Top grape leaves with lemon slices. Place a second 9-by-13-inch baking dish on top of grape leaves and lemon slices and fill halfway with water to weight down. Carefully transfer to oven and bake until grape leaves are tender, 40 to 50 minutes. Serve immediately.

Reviews (7)

  • Steph V 3 Sep, 2012

    absolutely delicious and sophisticated dish- toasting the pine nuts gives them a crunchy, distinct taste (I added a bit of chopped celery and scallions as well)- use good extra virgin olive oil to heighten the flavor even more! I only placed them in the oven for 15 minutes but I don't think you need to at all- chicken broth didn't seem necessary either but doesn't hurt (although it's no longer a vegetarian dish- don't forget!)

  • mswonderwomen 28 Jun, 2008

    You dont need to have two casserole dishes just place a dinner plate up side down and that will do the job.

  • barbaraperry 27 Jun, 2008

    If you can't find Grape leave, try horseradish leaves, they are a little peppery, and just delicious. I could not eat cabbage growing up, and my Gramma used to use the horseradish leaves. Makes a little larger roll though.
    B Perry

  • pivoine 24 Jun, 2008

    Wild Grape grows rampant in my area of Illinois, outside Chicago. Leaves are now perfect to harvest for stuffing. (Tendrils may be eaten too - they have mild lemony flavor!) Pick mid-size leaves. Wash and blanch (place in salted boiling water) a minute or two until limp, They turn from bright to muddy green. Rinse in cold water, pat dry and they're ready for stuffing. Better than those in jar, which have preservatives and can be tough...

  • joyously 21 Mar, 2008

    Buy jars in grocery store-generally found in area where there are olives, canned peppers etc. We even have them here in Fla. so they should be available most everywhere! Good luck.

  • KBanks102 21 Mar, 2008

    Where can I buy grape leaves if I don't have them growing in my yard?

  • Derailedlisa 20 Mar, 2008

    I am anxious to try this recipe, however, I do not own 2 casserole dishes that are the same size... so what could I place on top of the stuufed grapes leaves while cooking to keep them immersed in their brine?

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