Stuffed Grape Leaves


  • 1/4 cup olive oil
  • 1/4 cup pine nuts
  • 2 large onions, chopped
  • 1/2 bunch parsley, chopped
  • 2 cups cooked brown rice
  • 2 tablespoons water
  • 4 teaspoons dill weed
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon fresh lemon juice
  • 40 small grape leaves or 1 jar


  1. Heat oil in a wide frying pan over medium heat. Add nuts and cook, stirring until golden. Remove nuts and set aside. Add onions and cook, stirring frequently, until golden brown. Add parsley and cook for 2 minutes. Remove pan from heat and stir in rice, dill, salt, cayenne and lemon juice. Stir gently to blend. Drain grape leaves and rinse with cold water. Drain again. Spread leaves, veined side up, on a flat surface. Cut off stems. Place 1 tablespoon of filling near stem end, fold sides in and roll up. Arrange filled leaves, seam side down, in a single layer, in a baking pan. Sprinkle with water and bake covered at 350° for 25 minutes.

  2. Recipe by: Modern Manna