Middle Eastern · Lunch
Stuffed Grape Leaves with Rice (Gluten-Free)
Tender grape leaves rolled around seasoned short-grain rice with tomato, onion, parsley, mint and dill, then simmered in lemon-olive oil broth. Naturally gluten-free and served warm or at room temperature with a lemon wedge.
$4
25 minsPrep
45 minsCook
70 minsTotal
MediumLevel
Nutrition per serving
367Calories
6.8gProtein
11.4gFat
62.2gCarbs
5.3gSugar
5.9gFiber
987mgSodium
0mgChol
1.6gSat Fat
445mgPotassium
90mgCalcium
3.2mgIron
0mcgVitamin B12
16mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Drain grape leaves and rinse under cold water until the water runs clear and no longer tastes salty.
2
Mix
Combine rinsed rice, tomato, onion, parsley, mint, dill, 1 tbsp olive oil, 1 tbsp lemon juice, cinnamon, allspice, salt and pepper in a bowl.
3
Stuff
Lay each grape leaf shiny-side down, place a scant tablespoon of filling near the stem, fold the sides in and roll tightly into a cigar shape.
4
Simmer
Line a small saucepan with garlic and spare leaves, pack rolls in a single layer, pour over stock, lemon juice and remaining oil, weight with a plate, cover and simmer on low for 45 minutes until rice is tender.
5
Rest
Remove from heat and let rolls sit covered for 10 minutes to firm up before plating.
6
Plate
Arrange rolls on a plate, drizzle with extra olive oil and serve with a lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2424 brined grape leaves (about 100g drained weight)
- 300g300g short-grain white rice
- 22 small tomato (about 70g)
- 22 onion (about 40g)
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp dill
- 4 tbsp4 tbsp olive oil, plus extra for drizzling
- 4 tbsp4 tbsp lemon juice, plus a wedge for serving
- 1/2 tsp1/2 tsp ground cinnamon
- 1/2 tsp1/2 tsp allspice
- 1 tsp1 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 320ml320ml vegetable stock
- 2 clove2 clove garlic
