Middle Eastern · Lunch
Stuffed Grape Leaves with Rice (Low-Chol)
Rice-and-herb-stuffed grape leaves simmered gently in a lemon-olive oil broth, built on onion, dill, mint and allspice with no meat and no dairy. Served warm or at room temperature with a lemon wedge, this vegetarian mezze dish leans on olive oil rather than butter, keeping cholesterol and saturated fat naturally low.
$4
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
390Calories
6.8gProtein
16.8gFat
55.2gCarbs
5.2gSugar
6.1gFiber
987mgSodium
0mgChol
2.4gSat Fat
480mgPotassium
110mgCalcium
4.2mgIron
0mcgVitamin B12
20mgVitamin C
vegetarian
low-calorie
high-fiber
low-chol
Instructions
1
Prep
Rinse the brined grape leaves under cold water, pat dry, and trim any tough stems.
2
Build
In a bowl, combine rice, onion, dill, mint, parsley, allspice, cinnamon, salt, pepper, 1 tablespoon olive oil, and 1 tablespoon lemon juice until the rice is evenly coated.
3
Stuff
Lay each grape leaf shiny-side down, place a scant tablespoon of rice mixture near the stem end, fold in the sides, and roll into a tight cylinder.
4
Simmer
Arrange rolls seam-side down in a saucepan in a single layer, pour over vegetable stock, remaining 1 tablespoon olive oil and lemon juice. Set a heatproof plate on top, bring to a gentle simmer over medium-low heat, cover, and cook 45 minutes until rice is tender.
5
Rest
Remove from heat and let covered 10 minutes for rolls to firm up.
6
Plate
Arrange the stuffed grape leaves on a plate with a lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz120g, about 16 leaves brined grape leaves
- 2/3 cup130g white rice
- 1/2 cup80g onion
- 4 tbsp60ml olive oil, divided
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 4 tbsp4 tbsp parsley
- 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
- 4 tbsp60ml lemon juice, divided
- 1 1/2 cup360ml vegetable stock
- 22 lemon wedge, to serve
