Chavrie Stuffed Grape Leaves

Chavrie Stuffed Grape Leaves

Chavrie Stuffed Grape Leaves

45 minutes

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Details
  • Serving Size:   12
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   2 Points
Cuisine
  • antipasti
  • starter
  • snack
  • appetizer
  • antipasto
  • hor d'oeuvre
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Ingredients
  • cup ½ minced onions
  • 2 tablespoons olive oil
  • 1 teaspoon chopped garlic
  • 1 ea. tomato, chopped
  • 1 ounce lemon juice
  • 1 cup cooked long grain rice
  • 1/4 cup chopped dill
  • 1 package 4 oz. Chavrie Goat Cheese Log
  • 1 (16-ounce) jar grape leaves
Instructions

Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes.

Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes.

Stir in the rice.

Remove the pan from the heat and stir in the dill.

Set aside to cool to room temperature, then refrigerate.

Meanwhile drain the grape leaves and carefully pull them apart.

Put them into a bowl of cold water.

Let them soak until you are ready to roll.

Heat the oven to 350F.

Place a grape leaves on your work surface, shiny side down.

Add 1 tablespoon of the rice mixture to the middle of the grape leaf. Along with a thin slice of Chavrie

Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar

Repeat with the remaining rice mixture

Place the rolled grape leaves into a casserole dish.

When all the mixture or cheese is used, cover rolled leaves with several layers of flat grape leaves and pour in 1 cup of chicken stock

Cover and bake for 45 minutes

Let cool to room temperature and refrigerate.

Serve well chilled

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