Middle Eastern · Lunch
Stuffed Grape Leaves with Rice (Low-Calorie)
Tender brined grape leaves rolled around herbed rice with tomato, onion, parsley, mint and dill, poached in a low-sodium vegetable broth with lemon. Served warm or at room temperature as a tangy, herb-forward vegetarian dish with a soft, delicate bite.
$3
30 minsPrep
45 minsCook
75 minsTotal
MediumLevel
Nutrition per serving
324Calories
6.8gProtein
7.1gFat
58.3gCarbs
2.8gSugar
4.8gFiber
611mgSodium
0mgChol
1.1gSat Fat
520mgPotassium
110mgCalcium
3.6mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
low-calorie
low-calorie
Instructions
1
Prep
Rinse grape leaves and rice separately under cold water until clear. Trim any tough stems from leaves with scissors.
2
Mix
Combine rinsed rice, onion, tomato, parsley, mint, dill, lemon juice, 1 tsp olive oil, cumin, allspice and salt until evenly combined.
3
Stuff
Lay a grape leaf vein-side up, place a scant tablespoon of filling near the stem end, fold sides over and roll tightly into a cigar.
4
Build
Line a small saucepan base with torn leaves, then pack the rolls seam-side down in concentric rings. Pour stock and remaining oil over rolls, tuck lemon slice on top, and cover with a heatproof plate.
5
Poach
Simmer on low heat for 40 minutes until rice is tender and leaves are soft enough to bite through cleanly.
6
Rest
Remove pan from heat and let rolls sit covered in liquid for 10 minutes until firm enough to lift without tearing.
7
Plate
Lift grape leaves onto a plate with a slotted spoon, drizzle with poaching liquid, and serve warm or at room temperature.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g brined grape leaves
- 2/3 cup130g white rice
- 1/2 cup80g onion
- 4 tbsp4 tbsp tomato
- 4 tbsp4 tbsp parsley
- 2 tbsp2 tbsp mint
- 2 tbsp2 tbsp dill
- 2 tbsp2 tbsp lemon juice
- 3 tsp3 tsp olive oil, divided
- 1/2 tsp1/2 tsp ground cumin
- 1/2 tsp1/2 tsp ground allspice
- 1/4 tsp1/4 tsp salt
- 2 cup480ml vegetable stock, low-sodium
- 22 thin lemon slice
