Greek · Dinner
Grape Leaf Rolls with Meat and Rice (Low-Calorie)
Grape leaves stuffed with lean beef, rice, dill and mint, simmered in lemony broth rather than oil-heavy braising. Lean mince, minimal added fat and a light stock keep this Greek classic tender and citrus-bright while cutting the calorie load of the traditional version, served warm with a lemon wedge.
$4
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
348Calories
28.2gProtein
15.8gFat
25.4gCarbs
1.8gSugar
3.2gFiber
695mgSodium
78mgChol
5.6gSat Fat
440mgPotassium
78mgCalcium
3.8mgIron
1.9mcgVitamin B12
8mgVitamin C
low-calorie
low-cholesterol
low-calorie
Instructions
1
Prep
Rinse the brined grape leaves under cold water, trim stems, and lay flat vein-side up on a clean board.
2
Combine the lean ground beef, rice, onion, garlic, dill, mint, parsley, olive oil, salt and pepper in a bowl, mixing until tacky.
3
Line a saucepan base with spare grape leaves, pack rolls seam-side down in a single tight layer, and place a heatproof plate on top to weigh them.
4
Simmer over low heat for 35–40 minutes with stock and lemon juice until rice is tender and leaves are soft.
5
Rest covered for 10 minutes until rolls are firm enough to lift without falling apart.
6
Plate
Transfer the rolls to a plate, spoon over a little cooking liquid, and serve warm with a fresh lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g lean ground beef
- 1/2 cup90g basmati rice, uncooked
- 2020 grape leaves, brined
- 11 small onion
- 2 clove2 clove garlic
- 2 tbsp2 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 4 tbsp4 tbsp fresh parsley
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp lemon juice, plus extra to finish
- 2 cup480ml chicken stock, low-sodium
- 22 lemon wedge, to serve
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
