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  • ½ cup of rice, cooked
  • 1 bunch of scallions, finely sliced
  • 2 tbsp. chopped fresh mint
  • 3 tbsp. Della Terra Gremolata Olive Oil
  • Juice of 1 lemon
  • ¼ tsp. each of salt & pepper
  • 20 preserved grape leaves, rinsed lemon wedges

Put the rice, scallions and mint in a bowl.  Pour over 1 tbsp. of the oil, add ½ the lemon juice, salt and pepper. Mix well.
Lay a grape leaf on a board. Place a tbsp. of the rice mixture in a mound near the stalk end. Fold the end over and then fold over the sides. Roll up the rice and leaf into a tight package. Repeat with the remaining rice and leaves. Arrange the rolls in a steamer basket.
Place the steamer basket over a pan of simmering water, drizzle the rolls with the remaining oil, cover, and steam for 40 minutes. (Check water occasionally, adding more if necessary)
Transfer the grape leaves to a plate, squeeze a little more lemon joie on them, then allow them to cool. Serve at room temperature, with lemon for squeezing.

Prep: 20 minutes
Cook time: 40 minutes
Makes:  20 servings