Turkish · Lunch
Baked Stuffed Grape Leaves with Rice (Low-Calorie)
Rice-stuffed grape leaves baked rather than fried, filled with short-grain rice, tomato, onion, pine nuts, dill and mint, moistened with lemon-infused broth instead of heavy olive oil. Served warm or at room temperature with a lemon wedge. Tangy, herbal and light, keeping the classic Turkish dolma character while trimming fat and calories.
$3
35 minsPrep
45 minsCook
80 minsTotal
MediumLevel
Nutrition per serving
363Calories
7.2gProtein
12.8gFat
56.1gCarbs
5.1gSugar
7.6gFiber
816mgSodium
0mgChol
1.8gSat Fat
690mgPotassium
108mgCalcium
3.8mgIron
0mcgVitamin B12
17mgVitamin C
vegan
vegetarian
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Rinse grape leaves under cold water and pat dry with paper towels, trimming any tough stems with kitchen scissors.
2
Prep
Combine rinsed rice, diced onion, diced tomato, pine nuts, dill, mint, tomato paste, olive oil, lemon juice, salt, pepper and oregano in a small bowl until evenly coated.
3
Stuff
Lay each grape leaf shiny-side down, place a scant tablespoon of filling near the stem end, fold sides inward and roll tightly into a cigar shape.
4
Build
Arrange rolls seam-side down and snugly packed in a single layer in a small oven-safe baking dish.
5
Bake
Pour vegetable stock over rolls, cover tightly with foil, and bake at 350°F (175°C) for 45 minutes until rice is tender and leaves are soft when pierced.
6
Rest
Leave rolls covered off heat for 10 minutes so rice finishes absorbing liquid and rolls firm up enough to lift cleanly.
7
Plate
Transfer rolls to a plate, spoon over any remaining pan juices, and serve warm or at room temperature with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2424 brined grape leaves, about 4.8 oz (140g)
- 2/3 cup130g white rice
- 11 onion
- 11 tomato, about 40g
- 2 tbsp2 tbsp pine nuts
- 4 tbsp4 tbsp fresh dill
- 4 tbsp4 tbsp fresh mint
- 2 tsp2 tsp tomato paste
- 2 tbsp2 tbsp olive oil
- 2 tsp2 tsp lemon juice, plus 1 lemon wedge to serve
- 1 cup240ml vegetable stock, low sodium
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1/2 tsp1/2 tsp dried oregano
