Stuffed Grape Leaves

Name: Stuffed Grape Leaves
Total time: 1 h 55 min
Yield: 6
Cuisine: European, Greek
Ingredients: 1.25 cups Long grain rice; 11 ozs preserved Grape leaf; 4 Tbsps raisins; 0.5 bunch parsley (finely chopped); 0.5 bunch Dill (finely chopped); 2 sprigs mint (finely chopped); 1.5 cups onions (finely chopped); 4 Tbsps Pine nuts; 1 lemon (juiced); 5 Tbsps olive oil; ground allspice

Dolmades

Average: 0 (0 votes)

(0 votes)

Rate recipe

Save

Difficulty:

easy

Difficulty

Preparation:

40 min.

Preparation

ready in 1 hr 55 min.

Ready in

Healthy, because

Even smarter

Stuffed grape leaves are a light and protein-filled, Mediterranean dish that are so enjoyable as a starter or along with a meal. They are low in calories but high in nutrients.

You can also add different types of ground meat to the grape leaves, or you can leave them vegetarian.

Author of this recipe:

EAT-SMARTER

all recipes of this author

Ingredients

for

servings

Ingredients: 1 ¼ cups Long grain rice; 11 ozs preserved Grape leaf; 4 Tbsps raisins; ½ bunch parsley (finely chopped); ½ bunch Dill (finely chopped); 2 sprigs mint (finely chopped); 1 ½ cups onions (finely chopped); 4 Tbsps Pine nuts; 1 lemon (juiced); 5 Tbsps olive oil; ground allspice

How healthy are the main ingredients?

onion Long grain rice raisins Pine nuts olive oil parsley

print shopping list

Preparation steps

Place the rice in a pot, cover with water and cook for around 15 min. Quickly dip the grape leaves in boiling water and arrange on a tea towel to dry. Cut off the stems.

Drain the rice and transfer to a large bowl. Soften the raisins in lukewarm water. Add the raisins, herbs and onions to the rice. Stir in the pine nuts, half the lemon juice and 2 tbsp oil. Season with salt, ground black pepper and allspice.

Place 1 tbsp of the filling onto each grape leaf, fold in the sides and roll up from the stem end to the tip of the leaf. Continue like this until all the leaves are stuffed.

Place the dolmades close together in a pot and drizzle with the remaining lemon juice and oil. Place a plate on top of the dolmades and add enough hot water so that everything is covered. Simmer on a low heat for around 1 hour then leave to cool. Drain and serve.