Stuffed Grape Leaves

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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 (juiced)
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 the rice and place in a pot. Cover with water and pre-cook about 15 minutes.

2.

Rinse the grape leaves briefly in boiling water, drain, spread on paper towels and trim the stems.

3.

Drain the rice and place in a large bowl. Peel the onions and chop finely. Rinse the herbs, pluck the leaves and chop finely.

4.

Add the herbs and onions to the rice. Stir in half the lemon juice, 2 tablespoons of oil and the allspice. Season with salt and pepper. 

5.

Top each leaf with approximately 1 tablespoon of filling. Fold up the sides and roll up from the stem end to the blade tip. Continue until all grape leaves are filled in this way.

6.

Place all the rolls next to each other tightly in a pot, sprinkle with the remaining lemon juice and oil. Top the rolls with an upturned plate and cover with hot water pour. Simmer over low heat for about 1 hour Leave to cool in the pot then drain. 

7.

Serve at room temperature with olives or dip if desired. 

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