These classic Greek appetizers are grape leaves stuffed with a tantalizing mixture of rice and herbs. The brine the grapes leaves are packed in is quite strong and salty, so be sure to rinse the leaves under cold water before using. Once you make these, you’ll never go back to store-bought. Recipe from The Garden of Vegan, courtesy of Arsenal Pulp Press.
In a small saucepan on medium heat, sauté the onions, dill, and mint in oil until the onions are translucent. Set aside to cool.
In a large bowl, combine the rice, lemon juice, oil, salt, and onion mixture. Mix well.
On a flat surface, lay out one grape leaf. Place approx. two tablespoons of the rice mixture in the middle towards stem end. Fold sides over filling. Starting at stem end of leaf, roll up tightly.