Brown Rice, Tomato & Pepper Stuffed Grape Leaves w/ Yogurt Sauce

Brown Rice, Tomato & Pepper Grape Leaves w/Yogurt Sauce

Time: 80 Minutes
Yield: 40-50 Grape Leaves depending on how small or large they are stuffed
(13 Item Recipe)
Naturally Vegan & Vegetarian (Omitting Yogurt Topping)


1 Organic Green Peppers, cut in half crosswise
2 Organic Tomatoes, chopped
2 Cups Organic Onions, chopped
1 Cup Organic Brown Rice
1 Cup Extra Virgin Olive Oil
1 Cup Organic Parsley, chopped fine
1 Teaspoon Organic Dill
1/2 Teaspoon Organic Paprika
1/2 Teaspoon Organic Allspice
1/2 Teaspoon Freshly Ground Black Pepper
1 Teaspoon Sea Salt (optional)
Juice of 2 Organic Lemons
Jar of 60 – 70 Grape Leaves, you can also use fresh if you have them available in your area


Mix onions in oil and cook until tender, stirring 10 – 15 minutes.  Add rice, tomatoes, salt and 1/2 cup purified water, cover and cook 5 minutes.  Remove from stove.  Add remaining ingredients and mix well.  Allow to cool.  Take rinsed grape leaves with stems removed.  Spread a leaf on plate, wrong side up, with stem towards you.   Put a teaspoonful of filling near stem end, fold over sides, then start rolling from the stem.  Place leaves on bottom of pan and arrange rolled leaves side by side in the pan in 2 – 3 layers.  Place a plate over the top, add 1 1/2 cups purified water, just covering them.  Cover and cook on low heat for 1 hour.  Leave in pan until thoroughly cooled to prevent discoloring.  Arrange on platter.  Sprinkle with juice of 1/2 lemon, if desired which will prevent them from looking black and will retain their color.  Drizzle with olive oil to make them shine.  Chill.  Best if served cold.  Garnish with lemon slices and Green yogurt which is optional.  If you are vegetarian or vegan omit the yogurt and use the fresh squeezed lemon slices.

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