Grape Leaf and Rice Rolls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 6.28 g | (6 %) | ||
| Fat | 12.66 g | (11 %) | ||
| Carbohydrates | 31.17 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.32 g | (34 %) |
| Vitamin A | 2,066.59 mg | (258,324 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.59 mg | (13 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.31 mg | (28 %) | ||
| Niacin | 3.48 mg | (29 %) | ||
| Vitamin B₆ | 0.41 mg | (29 %) | ||
| Folate | 74.54 μg | (25 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 1.71 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19.04 mg | (20 %) | ||
| Potassium | 308.92 mg | (8 %) | ||
| Calcium | 291.34 mg | (29 %) | ||
| Magnesium | 95.42 mg | (32 %) | ||
| Iron | 2.48 mg | (17 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.93 mg | (12 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 200 grams Long grain rice
- 300 grams pickled Grape leaf
- 1 onion
- ½ parsley
- 2 sprigs mint
- 1 lemon (juiced)
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 1 generous pinch Ground allspice
Preparation steps
Rinse the rice and add into a pot. Cover the rice with water and cook for about 15 minutes.
Dip the grape leaves briefly into the boiling water and drain on a kitchen towel. Cut the stems from the grape leaves.
Drain the cooked rice and place in a large bowl.
Peel the onions and chop finely. Rinse the herbs, shake dry, pluck the leaves and finely chop.
Mix the herbs and onions into the rice. Mix in half of lemon juice, 2 tablespoons of olive oil and ground allspice into the rice, and mix well. Season with salt and pepper.
Place about 1 tablespoon rice mixture into the center of each grape leaf, fold the edges and roll up from the stem end to the blade tip. Make more rolls in same way until all grape leaves are utilized.
Place the rolls next to each other tightly in a pot, sprinkle with the remaining lemon juice and olive oil. Pour in plenty of hot water to cover the rolls and cover the pot with a lid. Simmer over low heat for about 1 hour, and leave to cool in the pot. Lift out the rolls from the water and drain.
