Rice Stuffed Grape Leaves
Nutritional values
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 57.2 μg | (95 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 244 mg | (6 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 12.6 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 5 g |
Ingredients
- For the rice stuffing
- 100 grams Rice
- 2 Tbsps olive oil
- 1 small onion
- 20 Grape leaves (raw or cooked)
- 1 Tbsp chopped Dill
- 1 Tbsp chopped mint
- 2 Tbsps chopped parsley
- salt
- peppers
- 1 Tbsp butter
- 100 grams Mayonnaise
- lemons (juice)
- Plastic wrap
- For optional fillings
- 20 pitted Olives
- 5 Tbsps Bell pepper (stewed until tender with butter and garlic)
- 2 Tbsps Anchovy fillet
- 2 pickled Artichoke hearts
Preparation steps
For the rice stuffing: Heat the olive oil in a skillet. Add the onions and cook until translucent. Stir in the rice and toast briefly. Stir in enough water to cover and simmer until the rice is tender.
Stir the dill, mint, parsley and butter into the rice mixture. Allow to cool completely.
For assembling: Rinse the grape leaves. If the vine leaves are raw, cook in boiling water until tender, drain and rinse with cold water to cool.
Cut 4 sheets of parchment paper to 40 cm (approximately 15 3/4 inches). Place 4 grape leaves on top, overlapping slightly.
Divide the rice mixture between the grape leaves and season with salt and pepper to taste. Use the parchment paper to help roll the grape leaves and rice into a tight loff. Place in the refrigerator to chill for 1 hour.
For the dipping sauce: In a bowl, stir the mayonnaise with the lemon juice.
For serving: Remove the parchment paper from the grape leaves. Use a sharp knife to cut the roll into slices. Serve with the dipping sauce and baguette.
