Healthy Mediterranean Food

Greek Stuffed Grape Leaves

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Greek Stuffed Grape Leaves
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
338
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie338 cal.(16 %)
Protein8 g(8 %)
Fat10 g(9 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage9.8 g(33 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E2.7 mg(23 %)
Vitamin K100.2 μg(167 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.5 mg(38 %)
Vitamin B₆0.4 mg(29 %)
Folate75 μg(25 %)
Pantothenic acid0.6 mg(10 %)
Biotin2.7 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21 mg(22 %)
Potassium329 mg(8 %)
Calcium286 mg(29 %)
Magnesium94 mg(31 %)
Iron2.7 mg(18 %)
Iodine2 μg(1 %)
Zinc1.3 mg(16 %)
Saturated fatty acids1.5 g
Uric acid92 mg
Cholesterol0 mg
Complete sugar12 g

Ingredients

for
4
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
How healthy are the main ingredients?
Long grain riceolive oilparsleymintonionlemon

Preparation steps

1.

Rinse rice and place in a pot. Cover with water and pre-cook for about 15 minutes.

2.

Dip grape leaves quickly into boiling water and on a kitchen towel. Remove stems.

3.

Drain rice and place in a large bowl. Peel onions and finely chop. Pluck herbs and finely chop.

4.

Mix herbs, onions, rice, half of lemon juice and 2 tablespoons of oil. Season with salt, pepper and allspice.

5.

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.

6.

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.

7.

To serve, garnish to taste with feta and pine nuts.