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Grape Leaves Stuffed with Rice

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Recipe

 

Yield

6 servings

Prep

5 min

Cook

45 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
5 tablespoons onions
chopped
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1 cup vegetable oil
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2 cups water
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1 cup brown rice
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1 teaspoon salt
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2 teaspoons kelp
*
2 teaspoons dill weed
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¼ teaspoon cinnamon
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½ teaspoon peppermint
*
1 teaspoon paprika
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½ teaspoon black pepper
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½ teaspoon allspice
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1 each lemon
juice only
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12 each grape leaves
*

Ingredients

Amount Measure Ingredient Features
75 ml onions
chopped
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237 ml vegetable oil
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473 ml water
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237 ml brown rice
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5 ml salt
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1E+1 ml kelp
*
1E+1 ml dill weed
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1.3 ml cinnamon
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2.5 ml peppermint
*
5 ml paprika
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2.5 ml black pepper
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2.5 ml allspice
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1 each lemon
juice only
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12 each grape leaves
*

Directions

Sauté onions in oil until light brown.

Add 1 cup water with the rice, salt and kelp.

Mix well. Cover and cook until the water is absorbed.

Remove from heat, cool slightly and add remaining spices.

Place 1 generous teaspoons of filling onto each grape leaf.

Make one fold up from the base of the leaf, tuck in the sides and roll up tightly.

Place in a heavy saucepan and fold down, packing the rolls tightly.

Add remaining cup of water and lemon juice.

Cook slowly over low heat until almost all the liquid has been absorbed.

Serve hot or cold.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 164g (5.8 oz)
Amount per Serving
Calories 44276% from fat
 % Daily Value *
Total Fat 37g 57%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 400mg 17%
Total Carbohydrate 9g 9%
Dietary Fiber 2g 6%
Sugars g
Protein 5g
Vitamin A 4% Vitamin C 8%
Calcium 2% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 

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