Ingredients and Weight:
- 1 cup long-grain rice
- 1/2 cup Gorgonzola cheese, crumbled
- 1/2 cup chopped pitted Kalamata olives
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh mint
- 1 tablespoon olive oil
- 1/2 cup lemon juice
- 1/4 cup chopped fresh basil
- 1 jar (16 ounces) grape leaves, drained and rinsed
- Salt and pepper to taste
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
2 (Medium)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the rice, Gorgonzola, olives, parsley, mint, olive oil, lemon juice, and basil. Season with salt and pepper to taste.
- Place a grape leaf on a flat surface. Spoon about 1 tablespoon of the rice mixture into the center of the leaf. Fold the bottom of the leaf up over the filling, then fold the sides in. Roll up the leaf tightly.
- Repeat with the remaining grape leaves and rice mixture.
- Arrange the stuffed grape leaves in a single layer in a baking dish.
- Bake for 30 minutes, or until the grape leaves are tender and the rice is cooked through.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10 grams
- Carbohydrates: 40 grams
- Protein: 15 grams
Dish Characteristics:
- Savory and tangy
- Creamy and flavorful
- Perfect for appetizers or a light meal
User Comments:
- "These stuffed grape leaves were absolutely delicious! The combination of Gorgonzola and olives was perfect."
- "I've never had stuffed grape leaves before, but these were amazing. They were so easy to make and tasted incredible."
- "I'm going to definitely be making these again. They were a huge hit at my party."
Special Precautions and Tips:
- If you can't find grape leaves in the supermarket, you can order them online or at specialty food stores.
- If the grape leaves are large, you can cut them in half before stuffing them.
- Be careful not to overfill the grape leaves, as they will tear.
- You can also add other ingredients to the rice mixture, such as chopped sun-dried tomatoes or artichoke hearts.
