Stuffed Vine Leaves

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Stuffed Vine Leaves
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Health Score:
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
Calories:
402
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie402 kcal(19 %)
Protein8.26 g(8 %)
Fat26.74 g(23 %)
Carbohydrates37.83 g(25 %)
Sugar added1.57 g(6 %)
Roughage12.36 g(41 %)
Vitamin A2,113.59 mg(264,199 %)
Vitamin D0 μg(0 %)
Vitamin E1.7 mg(14 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.32 mg(29 %)
Niacin3.66 mg(31 %)
Vitamin B₆0.43 mg(31 %)
Folate85.16 μg(28 %)
Pantothenic acid0.48 mg(8 %)
Biotin2.48 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C47.09 mg(50 %)
Potassium380.85 mg(10 %)
Calcium310.96 mg(31 %)
Magnesium101.09 mg(34 %)
Iron3.58 mg(24 %)
Iodine1 μg(1 %)
Zinc1.03 mg(13 %)
Saturated fatty acids3.41 g
Cholesterol0 mg

Ingredients

for
6
Ingredients
300 grams pickled Grape leaf
200 grams Long grain rice
200 grams medium sized onions
5 tablespoons olive oil
4 tablespoons blanched Pine nuts
4 tablespoons Currants
salt
½ sugar
freshly ground, black peppers
1 generous pinch Ground allspice
½ bunch parsley
½ bunch Dill
2 sprigs fresh mint
1 lemon (juiced)
1 organic lemon
How healthy are the main ingredients?
Long grain riceonionPine nutsCurrantolive oilparsley

Preparation steps

1.

Bring a large pot of water to a boil.

Carefully separate the vine leaves and parboil for 5-8 minutes. Remove with a slotted spoon, drain and place on a clean dish towel.

2.

Rinse the rice in a colander and drain.

3.

Peel and finely grate the onions.

4.

Heat some oil in a saucepan. Toast the pine nuts and currants. Add the rice and the onions, mix together and heat over medium heat until they become translucent.

5.

Pour in 3/8 liter of water (approximately 1 1/2 cups) and season with salt, sugar, allspice and pepper. Mix well and cover the pan. Cook over low heat for about 15 minutes, stirring from time to time.

6.

In the meantime, rinse herbs and shake dry. Chop the leaves finely and stir into the almost cooked rice.

Cut the stems off the vine leaves and place 1 teaspoon of rice on the broad side of each leaf.

7.

Then, fold the right and left sides over the filling.

8.

Roll the leaves up, all the way to the tip. Place side by side in a wide pot with the ends of the leaves facing down.

Drizzle the lemon juice and 2 tablespoons oil over them.

9.

Place an upturned plate on top of the leaves and pour enough hot water into the pan so that they are covered.

Simmer over low heat for about 1 hour and then leave to cool in the pot for 1 - 1 1/2 hours.

10.

Serve garnished with lemon wedges and with pita bread if desired.