Makes Aprox 30 stuffed leaves
1 Jar vine or grape leaves (often labeled as California style)
2 cups Arborio or Calrose rice (short grain Sushi rice)
Juice from 1 ½ fresh lemons
3tbsp olive oil
Finely diced cooking onion
2 cloves of garlic finely chopped
1+ tsp Himalayan salt
1tsp allspice
2 tbsp fresh parsley
1 large carrot
1 large potato (russet works best)
- In a medium bowl combine the rice, onion, garlic, lemon juice, salt, parsley, olive oil and allspice.
- Slice the carrot and potato into ¼ inch thick slices.
- Remove leaves from the jar, rinse in water, clip and remove the stems.
- In a medium pot add some olive oil and lay in 1 layer of potatoes and half the carrot slices flat on the bottom of the pot. Save at least half of the potato and carrot to layer on top.
- Spread out the grape leaves and place approximately 1 tbsp of rice mixture at the base of the leaf fold in the sides to cover the rice then roll neatly towards the tip while tucking in any edges of the leaf. It should look like a neat little package that is placed in the pot on top of the potato/carrot slices.
- Place the rolls in the pot arranging them to take up all the space in a single layer. Once the first layer is complete start on the second layer until all the rolls are in the pot. Cover with a layer of the rest of the potato/carrot slices.
- Use a bowl or plate to weigh down the layers and fill with water or stock to just cover the top of the potatoes.
- Bring to a gentle boil so as not to disturb the rolls and then simmer for 40 minutes, turn off the heat and let the pot cool for an hour or more. When ready to eat remove the layers and stack on a plate.
Pro Tip:
The potatoes, carrots and grape rolls are perfect to eat with hummus, olives and some hot sauce!
Let the pot cool without disturbing for at least an hour before plating!
Try foraging for fresh Vine leaves, they grow everywhere around Ottawa! use them the same way as the jar variety!
