Vine Leaves with Rice

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Vine Leaves with Rice
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
2 h.
Preparation
Calories:
278
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie278 kcal(13 %)
Protein5.44 g(6 %)
Fat17.81 g(15 %)
Carbohydrates27.62 g(18 %)
Sugar added0 g(0 %)
Roughage7.91 g(26 %)
Vitamin A1,407.99 mg(175,999 %)
Vitamin D0 μg(0 %)
Vitamin E1.09 mg(9 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.21 mg(19 %)
Niacin2.42 mg(20 %)
Vitamin B₆0.29 mg(21 %)
Folate56.77 μg(19 %)
Pantothenic acid0.3 mg(5 %)
Biotin1.43 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C17.95 mg(19 %)
Potassium290.52 mg(7 %)
Calcium204.73 mg(20 %)
Magnesium66.27 mg(22 %)
Iron2.43 mg(16 %)
Iodine0.67 μg(0 %)
Zinc0.67 mg(8 %)
Saturated fatty acids2.27 g
Cholesterol0 mg

Ingredients

for
6
Ingredients
300 grams pickled Grape leaf
200 grams Long grain rice
200 grams onions
5 Tbsps olive oil
4 Tbsps Pine nuts
4 Tbsps raisins
½ bunch parsley
½ bunch Dill
2 sprigs mint
juice of lemons
1 organic lemon
salt
peppers
1 generous pinch Ground allspice
fresh Grape leaf (for decoration)
How healthy are the main ingredients?
Long grain riceonionPine nutsraisinsolive oilparsley

Preparation steps

1.

Separate the grape leaves carefully and parboil for 8 minutes in salted water. Remove, drain and place on a towel.

Peel the onions and grate into a bowl. Heat some olive oil and sauté the pine nuts and raisins briefly.

2.

Rinse and drain the rice and add to the onions. Mix everything together and sauté over medium heat. Pour in 3/8 liter of water (approximately 1 1/2 cups) and season with salt, pepper and allspice. Mix and simmer over low heat for 15 minutes while stirring.

Rinse and finely chop the herbs and mix into the rice.

3.

Lay the grape leaves on a work surface and remove the stems.

Place 1 teaspoon of rice mixture on the wide side of each leave. Fold both the right and left sides over the filling and roll up carefully.

Place the rolls, with the leaf ends facing down, in a pan with a wide base.

4.

Drizzle with lemon juice and olive oil and lay an upturned plate over the top of them. Pour in enough hot water so that they are covered and simmer over low heat for 1 hour. Leave to cool in the pot.

Arrange on fresh vine leaves and serve garnished with lemon slices.