Food & Cooking Recipes Appetizers Brown Rice-Stuffed Grape Leaves 4.6 (7) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 25, 2020 Print Share Share Tweet Pin Email Yield: 32 grape leaves Use brown rice to make these delicious stuffed grape leaves, a traditional Greek appetizer. Ingredients 5 tablespoons olive oil ½ 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 ¼ cup currants ¼ cup pine nuts, toasted ¼ 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 ⅓ of a 16-ounce jar), rinsed, dried, and stems removed 1 lemon, sliced crosswise into 8 slices Directions 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. 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. 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. Print