New This Month

Watch

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

Source: The Martha Stewart Show
Yield

Ingredients

Directions

Similar Recipes

Reviews

5
4
3
2
1
7
How would you rate this recipe?
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!)
    Reply
  • 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.
    Reply
  • 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
    Reply
  • 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...
    Reply
  • 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.
    Reply
  • KBanks102
    21 MAR, 2008
    Where can I buy grape leaves if I don't have them growing in my yard?
    Reply
  • 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?
    Reply

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes