Sentences with phrase «jar grape leaves»

2 Tablespoons olive oil + more for garnish 1 cup finely diced onion 3 cloves garlic, minced 1 cup finely chopped mushrooms 1 1/2 cups long - grain white rice, rinsed Warm water 1 (16 - ounce) jar grape leaves 3 Tablespoons tomato paste 2 Tablespoons Zante currants 3 Tablespoons pine nuts 1/2 teaspoon cinnamon 1/4 teaspoon cumin 1/4 cup minced fresh mint 1/4 cup lemon juice + more for garnish Salt and pepper to taste 1 (32 - ounce) package vegetable broth + water

If you're using canned or jarred grape leaves, just rinse off the brine and let dry before using.

Not exact matches

This recipe is for a 1 quart jar of marinated grape leaves that you can buy in a store.

Mediterranean Dolma (Adapted from Living Raw Food) For a 1 quart jar of marinated grape leaves, the amount of individual leaves can vary depending on their size

For those wondering how to make this dolma with fresh grape leaves, here is a great tip a friend left on Flickr: «Hi, you can prepare leaves without cooking as well, just soak them in water with squeezed lemon juice and salt (in a glass jar)-- and leave them for two day to soften, I made it once, and they turned out delicious!»

All three are a good option for making dolmades (that's the traditional name for stuffed grape leaves), just make sure to rinse the canned or jarred version under warm water to remove some of their salt brine before using.

Although fresh grape leaves will provide a distinct Greek flavor for your cooking, it's much more common to find them frozen, jarred, or canned.

One jar was plenty and I even has some leftover, so you know whose going to be making stuffed grape leaves again.

The jar of grape leaves I found at Whole Foods and they easily unfurl to create perfect little wrappers for the meat and rice mixture.

Place the grape leaves in the bottom of sterilized jars and add the seasonings.

If you have fresh grape leaves, do add a couple to the jar.