Stuffed Vine Leaves
Nutritional values
(Percentage of daily recommendation)
| Calorie | 402 cal. | (19 %) | ||
| Protein | 8.26 g | (8 %) | ||
| Fat | 26.74 g | (23 %) | ||
| Carbohydrates | 37.83 g | (25 %) | ||
| Sugar added | 1.57 g | (6 %) | ||
| Roughage | 12.36 g | (41 %) |
| Vitamin A | 2,113.59 mg | (264,199 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.15 mg | (15 %) | ||
| Vitamin B₂ | 0.32 mg | (29 %) | ||
| Niacin | 3.66 mg | (31 %) | ||
| Vitamin B₆ | 0.43 mg | (31 %) | ||
| Folate | 85.16 μg | (28 %) | ||
| Pantothenic acid | 0.48 mg | (8 %) | ||
| Biotin | 2.48 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47.09 mg | (50 %) | ||
| Potassium | 380.85 mg | (10 %) | ||
| Calcium | 310.96 mg | (31 %) | ||
| Magnesium | 101.09 mg | (34 %) | ||
| Iron | 3.58 mg | (24 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 1.03 mg | (13 %) | ||
| Saturated fatty acids | 3.41 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 300 grams pickled Grape leaf
- 200 grams Long grain rice
- 200 grams medium sized onions
- 5 Tbsps olive oil
- 4 Tbsps blanched Pine nuts
- 4 Tbsps 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
Preparation steps
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.
Rinse the rice in a colander and drain.
Peel and finely grate the onions.
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.
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.
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.
Then, fold the right and left sides over the filling.
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.
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.
Serve garnished with lemon wedges and with pita bread if desired.
