Various Starters

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Various Starters
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 2 h.
Ready in
Calories:
369
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie369 kcal(18 %)
Protein11.73 g(12 %)
Fat27.41 g(24 %)
Carbohydrates21.04 g(14 %)
Sugar added0 g(0 %)
Roughage5.47 g(18 %)
Vitamin A518.34 mg(64,793 %)
Vitamin D0.25 μg(1 %)
Vitamin E1.47 mg(12 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.58 mg(53 %)
Niacin3.32 mg(28 %)
Vitamin B₆0.37 mg(26 %)
Folate34.84 μg(12 %)
Pantothenic acid0.72 mg(12 %)
Biotin1.5 μg(3 %)
Vitamin B₁₂1.06 μg(35 %)
Vitamin C10.22 mg(11 %)
Potassium153.98 mg(4 %)
Calcium434.86 mg(43 %)
Magnesium35.63 mg(12 %)
Iron3.54 mg(24 %)
Zinc2.15 mg(27 %)
Saturated fatty acids11.13 g
Cholesterol55.63 mg

Ingredients

for
4
Ingredients
2 shallots
1 tablespoon sesame oil
50 grams Brown rice
2 tablespoons Pine nuts
2 tablespoons raisins
1 tablespoon freshly chopped cilantro
1 generous pinch cinnamon
20 Grape leaves (from the brine) (Greek grocery store)
1 lemon (juice)
250 grams Feta
250 grams Olives (green)
100 grams Pepperoncini
How healthy are the main ingredients?
FetaOlivePine nutsraisinssesame oilshallot

Preparation steps

1.

Peel the shallots and finely chop. Sweat until translucent in hot oil, stir in the rice and let sauté briefly. Boil and pour in about 125 ml (approximately 1/2 cup) of water. Simmer on very covered for about 25 minutes so it can rise.

2.

Roast the pine nuts in a hot dry pan until golden brown, let cool and coarsely chop. Stir together with the raisins, cilantro and cinnamon, add to the rice and remove from the heat.

3.

Place the grape leaves under cold water, rinse and pat dry. Place two grape leaves flat on one large sheet. Dispense a heaping tablespoon of the filling in the middle of the grape leaves, then roll up the sides of the leaves inward.

4.

Place the wrapped grape leaves in a saucepan, sprinkle the lemon juice, cover with water, cover and simmer for about 30 minutes. Then boil for another 10-15 minutes until almost all the liquid has evaporated.

5.

Cool the grape leaves in the remaining cooking juices. Serve on a platter sliced with feta, olives and peppers.

6.

Serve as desired with olive bread and mint tea.