Greek · Dinner
Grape Leaf Rolls with Meat and Rice
Vine leaves wrapped around a filling of ground beef, rice, onion, and dill, simmered gently in lemon-brightened broth until the leaves turn tender and the rice cooks through. Served warm with a spoon of the cooking liquid and yogurt on the side.
$5
30 minsPrep
50 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
459Calories
27.2gProtein
19.4gFat
42gCarbs
4.1gSugar
3.8gFiber
1047mgSodium
78mgChol
6.2gSat Fat
712mgPotassium
116mgCalcium
4.1mgIron
2.2mcgVitamin B12
10.2mgVitamin C
low-cholesterol
herb-salt
all-time-classics
low-chol
Instructions
1
Prep
Rinse the brined grape leaves under cold water and pat dry, trimming any tough stems.
2
Build
In a mixing bowl, combine the ground beef, uncooked rice, onion, dill, parsley, half the olive oil, salt, and pepper.
3
Stuff
Lay each grape leaf vein-side up, place a heaped teaspoon of filling near the stem, fold sides in, and roll tightly.
4
Simmer
Pour chicken stock and lemon juice over the rolls, drizzle with remaining oil, set a plate on top, and simmer 45 minutes on low.
5
Plate
Arrange the rolls on a plate, spoon over cooking liquid, and serve with lemon wedges and yogurt.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground beef
- 1/2 cup100g white rice, uncooked
- 2424 grape leaves, brined (about 75g, approximately one-third of a 16 oz jar)
- 2.6 oz74g onion
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh parsley
- 2 tbsp30ml olive oil, divided
- 2 tbsp30ml lemon juice, plus wedges to serve
- 1 1/2 cup360ml chicken stock
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp60g plain yogurt, to serve
