1 Jar Grape Leaves (Rinse leaves and boil in water for 10 minutes. Strain and let cool. Remove all stems at the bottom of the leaves.)
4 Tbsp Olive oil
1/4 cup cilantro
1/4-1/2 cup sunflower seeds
1 medium onion chopped fine
4 Tbsp lemon juice
1 cup raw long grain rice
4 Cups vegetable broth
In a medium saucepan add Olive oil and Bittersweet Herb Farm Lemon Dill Seasoning. Cook for 1-2 minutes. Add cilantro, onion ,lemon juice, rice and sunflower seeds cook for 5-6 minutes then add 2 cups of broth. Cook for about 11-13 minutes . The rice will not be completely cooked. Remove from heat.
On a flat surface place a grape leaf glossy side down. Place a heaping Tbsp. rice mixture on the bottom of the leaf. Fold both sides in and roll from the bottom to the top loosely. Do not roll too tight as the rice will expand as they cook. Layer rolled grape leaves on the bottom of a sauce pan. Continue to layer until you use all filling. Drizzle 2 Tbsp Bittersweet Herb Farm Lemon Pepper Oil over the top of the grape leaves. Pour remainder of vegetable broth on top and cover the pan. Simmer for about 25 minutes or until most the liquid is gone . Remove from heat and let set for an additional 25 minutes. Let them cool for approximately 15 minutes before serving. Enjoy!
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