Vine Leaves with Rice
Nutritional values
(Percentage of daily recommendation)
| Calorie | 278 cal. | (13 %) | ||
| Protein | 5.44 g | (6 %) | ||
| Fat | 17.81 g | (15 %) | ||
| Carbohydrates | 27.62 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.91 g | (26 %) |
| Vitamin A | 1,407.99 mg | (175,999 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.09 mg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.21 mg | (19 %) | ||
| Niacin | 2.42 mg | (20 %) | ||
| Vitamin B₆ | 0.29 mg | (21 %) | ||
| Folate | 56.77 μg | (19 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 1.43 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 17.95 mg | (19 %) | ||
| Potassium | 290.52 mg | (7 %) | ||
| Calcium | 204.73 mg | (20 %) | ||
| Magnesium | 66.27 mg | (22 %) | ||
| Iron | 2.43 mg | (16 %) | ||
| Iodine | 0.67 μg | (0 %) | ||
| Zinc | 0.67 mg | (8 %) | ||
| Saturated fatty acids | 2.27 g | |||
| Cholesterol | 0 mg |
Ingredients
- 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)
Preparation steps
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.
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.
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.
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.
