**This recipe was featured as part of our 2018 New Release Wine & Food Pairings.**
Suggested Wines
- Cabaret Rosé (Dry Rosé)
- Lakeshore Sunset (Semi-Dry Blush)
A wonderfully fresh and classic Mediterranean dish. You can even use leaves from the vineyard!
Ingredients
- 2 tablespoons olive oil
- 2 cups lightly pureed onion
- 2 1/4 cups medium or long grain white rice
- 1/2 cup parsley, finely minced
- 1/4 cup mint, finely minced
- 1 teaspoon ground cinnamon
- 1 cup tomato puree
- 1 teaspoon sugar
- 50-60 prepared grape leaves
- 1 1/2 lemons, thinly sliced
- 1 1/2 cups tomato sauce (14oz can)
- 1 teaspoon dried thyme
Directions
- Cut onions into small pieces and process in a food processor until finely chopped (not liquefied). Saute onions in a the oil until soft. Add the rice, parsley, mint, tomato puree, cinnamon, sugar, and 1 cup of water. Cover and boil gently until the water is absorbed. Remove from heat and allow to cool.
- Layer the sliced lemons on the bottom of a 10 X 15 glass baking dish.
- Place each leaf shiny-side down on a flat surface with the tip of the leaf pointing away. Spoon about 1-1½ Tbsp rice mixture onto center of each leaf. Roll up, tucking in ends as you roll. Tightly pack the rolls seam-side down in an even layer over layer of lemon slices in the baking dish.
- Mix tomato sauce with 1½ volumes of water in a bowl. Stir in the dried thyme. Distribute over the rolls in the baking dish.
- Cover the baking dish with foil and bake covered at 350°F for 30 minutes, uncover, and bake for an additional 45 minutes (1¼ hour total). Remove and allow to stand for 1 hour or until the liquid is absorbed by the rice. The leaves should be tender but chewy. Cool slightly. Arrange stuffed grape leaves on a platter. Garnish with the cooked lemons.
