Turkish · Lunch
Stuffed Grape Leaves (Gluten-Free)
Grape leaves rolled around a filling of short-grain rice, tomato, onion, dried apricot, pine nuts, mint and dill, simmered gently in lemon-olive oil broth until tender. Served at room temperature with a lemon wedge, this Turkish rice dish is naturally gluten-free and eaten as a starter or light meal.
$4
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
376Calories
6.9gProtein
16.3gFat
54.2gCarbs
9.1gSugar
5.8gFiber
787mgSodium
0mgChol
2.3gSat Fat
438mgPotassium
88mgCalcium
3.2mgIron
0mcgVitamin B12
9.8mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Rinse the brined grape leaves under cold running water, snip off any tough stems, pat dry, and set aside. Rinse the rice and set aside.
2
Sauté
Warm 1 tbsp olive oil in a small skillet over medium heat and cook the diced onion for 4 minutes until translucent.
3
Build
Stir the rice, pine nuts, dried apricots, dill, mint, allspice, cinnamon, salt and pepper into the skillet off the heat.
4
Stuff
Lay a grape leaf shiny-side down, place a heaping teaspoon of filling near the stem end, fold in the sides and roll tightly; repeat with remaining leaves.
5
Simmer
Arrange rolls seam-side down in a small saucepan, pour over vegetable stock, remaining 1 tbsp olive oil and lemon juice, and simmer over low heat for 45 minutes until rice is tender.
6
Cool
Let the rolls cool in the pan for 30 minutes.
7
Plate
Arrange the grape leaf rolls on a plate with a lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2424 brined grape leaves (about 60g)
- 2/3 cup130g white rice
- 11 onion
- 2 tbsp2 tbsp pine nuts
- 2 tbsp2 tbsp dried apricots
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 4 tbsp4 tbsp olive oil, divided
- 2 tbsp2 tbsp lemon juice, plus extra wedge to serve
- 1 cup240ml vegetable stock
- 1/2 tsp1/2 tsp ground allspice
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
