Chavrie Stuffed Grape Leaves
By: Corrinne
Published: Thursday, December 10, 2009 - 5:25pm

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

Preparation

1 Heat the oil in a skillet, add the onions and cook over medium heat until the onions are soft and translucent, about 10 minutes. 2 Add the garlic and tomato, lemon juice and salt and pepper to taste. Cook for another 5 minutes. 3 Stir in the rice. 4 Remove the pan from the heat and stir in the dill. 5 Set aside to cool to room temperature, then refrigerate. 6 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. 7 Heat the oven to 350°F. 8 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® 9 Fold the sides over the rice and roll the leaf into a small log shape, about the size of a cigar 10 Repeat with the remaining rice mixture 11 Place the rolled grape leaves into a casserole dish. 12 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 13 Cover and bake for 45 minutes 14 Let cool to room temperature and refrigerate. 15 Serve well chilled

About


This is wonderful vegetarian recipe of stuffed grape leaves.  Classic with a new twist of the fresh goat cheese is just a wonderful layer of flavor.

Comments:
Barnaby Dorfman

These look great! I love dolmas and chevre...I'm definitely going to give this recipe a try.
Ann

I am going to make this this weekend. I grow fresh dill and have been looking for recipes. This one looks amazing. Thanks, Ann