Greek · Lunch
Grape Leaf Rolls with Rice and Herbs
Tender grape leaves stuffed with lemon-and-herb rice, pine nuts, onion, and garlic, then simmered gently in olive oil and vegetable stock. Served cold or at room temperature with lemon wedges, this Greek meze showcases bright herbs and citrus.
$3
30 minsPrep
45 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
394Calories
8.9gProtein
17.1gFat
57.2gCarbs
2.1gSugar
9.4gFiber
342mgSodium
0mgChol
2.4gSat Fat
502mgPotassium
121mgCalcium
3.1mgIron
0mcgVitamin B12
25mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
herb-salt
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Pat grape leaves dry with paper towels and trim any tough stems. Rinse rice under cold water until water runs clear.
2
Sauté
Heat 1 tbsp olive oil in a saucepan over medium heat, cook onion and garlic for 3 minutes until translucent and softened.
3
Build
Off heat, stir rice, dill, mint, parsley, pine nuts, 2 tbsp lemon juice, salt, and pepper until evenly coated.
4
Stuff
Lay each grape leaf shiny-side down, place filling near the stem end, fold sides inward, and roll tightly into a cylinder.
5
Simmer
Arrange rolls seam-side down in one layer, pour over stock, remaining 1 tbsp lemon juice, and remaining 1 tbsp oil. Cover and simmer over low heat 40 minutes until rice is tender.
6
Plate
Cool rolls uncovered 30 minutes to firm up. Arrange gently on a plate with a lemon wedge on the side.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g grape leaves (about 24-28 leaves)
- 2/3 cup130g white rice
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 4 tbsp4 tbsp fresh dill
- 2 tbsp2 tbsp fresh mint
- 2 tbsp2 tbsp fresh parsley
- 2 tsp2 tsp pine nuts
- 6 tbsp6 tbsp fresh lemon juice, divided
- 2/3 cup160ml vegetable stock
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 22 lemon wedge, to serve
