Stuffed Grape Leaves with Rice, Herbs, and Pine Nuts

Tender grape leaves filled with a savory blend of rice, fresh herbs, and toasted pine nuts, served chilled with a refreshing squeeze of lemon juice.

Steps

1. Rinse grape leaves gently and set aside. 2. In a skillet, heat olive oil over medium heat. Add chopped onions and sauté until soft. 3. Add pine nuts and toast lightly, then add rice and stir for 2 minutes. 4. Add 1/4 cup water, salt, and pepper. Cover and simmer on low heat until rice is partially cooked (about 10 minutes). 5. Remove from heat and mix in chopped parsley and mint. Let filling cool. 6. Place a grape leaf shiny side down, put about 1 tablespoon of filling near the stem end, fold sides, and roll tightly. 7. Repeat with remaining leaves and filling. 8. Arrange stuffed leaves seam side down in a pot, pack tightly. 9. Place a small plate on top to keep them from unraveling. Add enough water to cover. 10. Cover pot and simmer gently for 30 minutes. 11. Let cool, then serve chilled with a squeeze of lemon juice.

8-10 grape leaves (fresh or jarred) 1/4 cup long-grain rice 1 tablespoon pine nuts, toasted 1 small onion, finely chopped 2 tablespoons fresh parsley, chopped 1 tablespoon fresh mint, chopped 1 tablespoon olive oil 1/2 teaspoon salt 1/4 teaspoon black pepper Juice of half a lemon 1/4 cup water