An old classic my mom always makes, which used to be one of my favorite dishes, is stuffed grape leaves. They are usually filled with meat or rice and made with some form of sugar paste. I decided to make my own version using a blend of quinoa and brown rice. In place of sugar I used apricot jelly that is made with 100% real fruit.
I love this recipe because it tastes so similar to the orginal dish but has so many more nutrients and a blend of different grains that gives it a wonderful nutty texture. I’m happy to report that my mom has regularly started using this version for our weekly Shabbat dinners!
Whether or not you have ever made the orginal version, this recipe is a must try. I made a ton of them froze for later meals!
- 1 cup cooked quinoa
- 1 cup cooked brown rice
- 3 tablespoons apple butter
- Salt to taste
- 1 large jar of grape leaves soaked for 6 hours in water to soften or boil with water for 10 minutes
Mix cooked quinoa and rice with apple butter.
- 1 cup no sugar added apricot jelly
- 3/4 cup fresh lemon juice
- 1/4-1/2 cup water
- 2 teaspoon of dried mint
- 1/2 cup chopped apricot
- salt to taste
- Roll grape leaves with around 3 tablespoons of brown rice-quinoa filling.
- Mix sauce together and pour over your rolled grape leafs
- Cook the rolled grape leaves in a Pyrex at 350 with the sauce covered tightly for 45-60 minutes