- 1 jar of grape leaves
- 3/4 cup rice, uncooked
- 2 cups water
- 1/3 cup white raisins
- 1 tsp. salt
- 1 Tbsp. olive oil
- 1/2 onion chopped
- 1 lemon
- Start by adding oil to a pot and browning the onion lightly. Add rice and water and bring it up to a boil.
- Once boiling, add raisins, parsley and salt. Lower to a simmer and cook until liquid is almost gone, but make sure to stir every few minutes. Once done, place rice in a container and chill in fridge for about an hour to cool.
- Take about five grape leaves out at a time and rinse well to remove brine. Lay one leaf flat on counter and place about a tablespoon of rice in the shape of your thumb on one edge. Then roll the leaf like you would any wrapper with folding in the sides and rolling the filling to the other side. Place each one on a well sprayed cookie sheet.
- Once all the rice is rolled, spray the tops with oil or non-stick spray and squeeze with lemon juice. Broil on low for a few minutes on each side. Make sure you watch them the whole time. They burn easily.
- Serve plain or with a warm, simple gluten-free yogurt sauce.
For more gluten-free holiday recipes, download NFCA’s 2012 Gluten-Free Holiday Cookbook.