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Stuffed Grape Leaves


  • 1 cup cold cooked rice
  • 1 teaspoon white wine vinegar
  • 1 tablespoon chopped mint
  • 1 tablespoon diced shallots
  • 3/4 cup (about 6-8 ounces) crumbled feta
  • 2 tablespoons olive oil
  • Salt and pepper
  • 4 grape leaves in brine, rinsed
  • Tomato Vinaigrette


  • In a small bowl combine the rice, vinegar, mint, shallots, feta, olive oil and salt and pepper. Lay out the four grape leaves and divide the filling among the leaves, making a small pile in the center of the leaves. Fold the end of the leaf over the filling, fold over the sides, and roll the leaves up. Place on a small plate and drizzle with the vinaigrette.
  • Yield : 2 appetizer portions