Ingredients Jump to Instructions ↓

  1. 1 cup cold cooked rice

  2. 1 teaspoon white wine vinegar

  3. 1 tablespoon chopped mint

  4. 1 tablespoon diced shallots

  5. 3/4 cup (about 6-8 ounces) crumbled feta

  6. 2 tablespoons olive oil

  7. Salt and pepper

  8. 4 grape leaves in brine, rinsed

  9. Tomato Vinaigrette

Instructions Jump to Ingredients ↑

  1. 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.

  2. Yield : 2 appetizer portions


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