Gluten-Free JOC Appetizer: Stuffed Grape Leaves with Rice (Dolmas)

Ingredients:

1 jar (about 8 oz) grape leaves in brine, rinsed and drained (ensure they're gluten-free)
1 cup uncooked long-grain white rice (ensure it's gluten-free)
1/2 cup diced onion
1/4 cup fresh lemon juice
2 tablespoons olive oil
1/4 cup chopped fresh dill
1/4 cup chopped fresh mint
Salt and black pepper, to taste
Water, for cooking

Instructions:

Rinse the grape leaves thoroughly in cold water, then drain and set them aside.

In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent.

Add the uncooked rice to the skillet and continue to cook for a few minutes, stirring frequently, until the rice is lightly toasted.

Stir in the chopped fresh dill and fresh mint.

Remove the skillet from the heat and add the fresh lemon juice. Season the mixture with salt and black pepper to taste.

To assemble, place a grape leaf flat on a work surface with the shiny side down and the stem end facing you.

Place a small spoonful of the rice mixture (about 1-2 teaspoons) near the stem end of the grape leaf.

Fold the sides of the leaf over the filling, then roll it up tightly from the stem end to form a compact bundle.

Repeat the process with the remaining grape leaves and rice mixture.

Place the stuffed grape leaves in a large saucepan in a single layer, seam side down.

Add enough water to the saucepan to cover the stuffed grape leaves.

Place a heavy plate or lid directly on top of the grape leaves to keep them in place while cooking.

Bring the water to a boil, then reduce the heat to low, cover the saucepan, and simmer for about 30-35 minutes or until the rice is cooked and the grape leaves are tender.

Remove the Stuffed Grape Leaves from the saucepan and let them cool slightly before serving.

Serve these gluten-free Stuffed Grape Leaves as a flavorful and Mediterranean-inspired appetizer!

Enjoy!