Dolmades (Grape Leaves Stuffed with Rice)

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Dolmades (Grape Leaves Stuffed with Rice)
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h. 45 min.
Preparation
Calories:
523
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie523 kcal(25 %)
Protein13 g(13 %)
Fat22 g(19 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage12.1 g(40 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E5.2 mg(43 %)
Vitamin K103.9 μg(173 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.5 mg(36 %)
Folate89 μg(30 %)
Pantothenic acid0.7 mg(12 %)
Biotin6 μg(13 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C22 mg(23 %)
Potassium598 mg(15 %)
Calcium315 mg(32 %)
Magnesium138 mg(46 %)
Iron4.6 mg(31 %)
Iodine4 μg(2 %)
Zinc2.1 mg(26 %)
Saturated fatty acids3.2 g
Uric acid112 mg
Cholesterol0 mg
Complete sugar24 g

Ingredients

for
4
Ingredients
300 grams pickled Grape leaf
200 grams Long grain rice
200 grams onions
5 Tbsps olive oil
4 Tbsps toasted Pine nuts
4 Tbsps Currants
salt
peppers
½ bunch parsley
½ bunch Dill
1 tsp dried mint
3 Tbsps lemon juice
How healthy are the main ingredients?
Long grain riceonionPine nutsCurrantolive oilparsley

Preparation steps

1.

Bring a large pot of water to a boil. Carefully separate the grape leaves and parboil for about 8 minutes. Remove with a slotted spoon and drain. Rinse the rice in a colander and drain. Peel the onions and grate into a bowl.

2.

For the rice filling: Heat 3 tablespoons oil in a saucepan over medium heat, add the pine nuts, currants, rice and onions and cook until the onions are translucent. Add 3/8 liter (1 1/2 cups) water, season with salt and pepper, cover and simmer for about 15 minutes. Rinse the fresh herbs, shake dry and chop finely. Fold into the rice along with the dried mint.

3.

For the stuffed grape leaves: Arrange the grape leaves on a clean work surface and cut out the stalks. Spoon 1 teaspoon of filling on the wide side of each leaf, fold in the sides then roll up. Arrange, seam-side down, in a saucepan. Add lemon juice and 2 tablespoons oil. Fill the pan with hot water to cover and simmer for about 1 hour. Let cool in the pan. Drain and serve.