The most common vegetarian stuffed grape leaves in Greece call for rice and herbs. This is an old recipe from Rhodes and attests to the place of wheat in the old, traditional Greek diet, before rice became prevalent enough to be affordable on the every day table.
Adapted from my latest book, My Greek Table – Authentic Flavors and Modern Home Cooking from My Kitchen to Yours (St. Martin’s Press).
Variation: Grape Leaves Stuffed with Mushrooms. This recipe is from a small village on the interior of Rhodes called Laerma, about 64 kilometers from the island’s capital. Follow the directions above, but replace the broad beans with 1 pound of chopped button, oyster, or portobello mushrooms.
Variation: Try peeling and slicing potatoes to place on the bottom of the pot, under the grape leaves. You can remove them and serve them separately, as a salad or side dish. They take on the delicious briny flavor of the leaves and make for a very unique dish.