Greek Stuffed Grape Leaves
Nutritional values
(Percentage of daily recommendation)
| Calorie | 338 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 100.2 μg | (167 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 75 μg | (25 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 329 mg | (8 %) | ||
| Calcium | 286 mg | (29 %) | ||
| Magnesium | 94 mg | (31 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 92 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 200 grams Long grain rice
- 300 grams pickled Grape leaf
- 1 onion
- ½ handful parsley
- 2 sprigs mint
- 1 lemon (juice)
- 3 Tbsps olive oil
- salt
- freshly ground peppers
- 1 generous pinch Ground allspice
Preparation steps
Rinse rice and place in a pot. Cover with water and pre-cook for about 15 minutes.
Dip grape leaves quickly into boiling water and on a kitchen towel. Remove stems.
Drain rice and place in a large bowl. Peel onions and finely chop. Pluck herbs and finely chop.
Mix herbs, onions, rice, half of lemon juice and 2 tablespoons of oil. Season with salt, pepper and allspice.
For each grape leaf, place about 1 tablespoon of filling on leaf and turn edges and roll up from stem end to blade tip. Repeat steps until all grape leaves are filled.
Place rolls next to each other tightly in a pot and sprinkle with remaining lemon juice and oil. Cover rolls with an upturned plate and add hot water so that each roll is covered. Cook over low heat and simmer for about 1 hour and leave to cool in pot. Remove from water and drain.
To serve, garnish to taste with feta and pine nuts.
