Cooking and Baking

Stuffed Grape Leaves

I've made stuffed grape leaves once before, but my recipe calls for only partially cooking the rice, and then lining the pot with extra grape leaves and weighing the whole recipe down in the pot with a heavy plate.

Can I make stuffed grape leaves instead with fully cooked rice and without cooking the leaves, or would that affect the taste? I'm going for a standard mint/dill rice mixture (and actually would like to use brown rice, come to think of it), and I'm using jarred grape leaves in brine.

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