Turkish · Lunch
Baked Stuffed Grape Leaves with Rice (Gluten-Free)
Grape leaves rolled around a lemony rice filling studded with pine nuts, currants, dill and mint, baked low and slow until tender in olive oil and lemon-water. Naturally gluten-free with no wheat substitutions needed, this rice-and-herb stuffed dish is served warm or room temperature with a wedge of lemon and a spoon of thick yogurt.
$4
30 minsPrep
60 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
410Calories
7.8gProtein
19.5gFat
52gCarbs
9.8gSugar
6.9gFiber
980mgSodium
3mgChol
3.4gSat Fat
420mgPotassium
110mgCalcium
3.6mgIron
0.1mcgVitamin B12
14mgVitamin C
vegetarian
gluten-free
low-calorie
low-cholesterol
high-fiber
gluten-free
Instructions
1
Prep
Drain the grape leaves and rinse under cold water to remove salt. Lay flat on a towel, stem-side up, trimming thick stems. Dice the onion finely.
2
Sauté
Warm 1 tablespoon olive oil in a small skillet over medium heat. Add onion and pine nuts, cooking 4–5 minutes until onion is translucent and nuts are lightly golden.
3
Build
Off heat, stir in rice, currants, dill, mint, parsley, 1 tablespoon lemon juice, salt and pepper until grains are evenly coated.
4
Stuff
Lay one grape leaf flat, spoon a scant tablespoon of filling near the stem end, fold sides inward, then roll tightly toward the tip. Repeat with remaining leaves.
5
Bake
Line a small oiled baking dish with spare leaves, pack rolls in a snug single layer. Pour water, remaining oil, and remaining lemon juice over rolls, cover tightly with foil, and bake at 325°F for 55–60 minutes until rice is tender and leaves are soft.
6
Rest
Leave rolls covered for 15 minutes off heat so they firm up and hold their shape.
7
Plate
Arrange warm or room-temperature rolls on a plate with a lemon wedge and yogurt alongside to spoon over.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g brined grape leaves
- 2/3 cup130g short-grain white rice
- 4 tbsp60ml olive oil, plus extra for the baking dish
- 11 onion
- 2 tbsp20g pine nuts
- 2 tbsp20g dried currants
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 4 tbsp4 tbsp fresh lemon juice, plus extra wedges to serve
- 1 cup240ml water
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 4 tbsp60g plain full-fat yogurt, to serve
