We planned to make dolmas with some foraged wild grape leaves, but had no ingredients at hand to make Greek Pilaf and ended up stuffing the leaves with sinangag (garlic rice) instead. Yum! 😉
3 cups cooked rice
1.5 Tbsp olive oil
1.5 cup onion, minced
3-4 garlic cloves, pressed in garlic press
salt and pepper to taste
24 grape leaves (foraged in the spring or bought at larger grocery stores or specialty food stores)
Saute onion in olive oil until tender. Add pressed garlic and saute about 30 seconds before adding rice. Break up any rice clumps and mix thoroughly while sauteing. Add salt and pepper to taste and heat through. Let cool slightly.
Preheat oven to 350 degrees. Lightly grease a baking dish.
Rinse grape leaves in a colander and drain.(If using fresh leaves, cut off stems and blanch first by pouring boiling water over leaves in a pan and letting it sit for 3-5 minutes.) Place leaves on work surface with smooth side down, stem side pointing towards you. Place a spoonful of the rice mixture on each leaf. Fold in the sides then roll from the bottom up.
Place the stuffed leaves in the baking dish, seam side down, and bake for 20 minutes. Serve with spaghetti sauce on top.
For a different variation, try adding cooked vegetables to the sinangag before stuffing leaves to make Fried Rice Stuffed Grape Leaves! 😉