Recipe Details
Ingredients
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1tablespoonolive oil
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2cupsuncooked long-grain white rice
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1largeonion, chopped
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½cupchopped fresh dill
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½cupchopped fresh mint leaves
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2quartschicken broth, divided
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¾cupfresh lemon juice, divided
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60fresh grape leaves
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1cupolive oil
Cooking Directions
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Heat olive oil in a large saucepan over medium-high heat. Add rice, onion, dill, and mint; sauté until onion is soft, about 5 minutes. Pour in 1/2 of the broth, reduce the heat to low, and simmer until rice is almost cooked through, 10 to 15 minutes. Stir in 1/2 of the lemon juice and remove from the heat.
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Plunge grape leaves into a deep container of very hot water until soft, about 10 seconds; pat dry.
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Place a grape leaf onto a work surface with the shiny side facing down. Place 1 teaspoon rice mixture on leaf at the stem end; fold both sides in toward the center and roll up from the wide bottom to the top. Place stuffed leaf into a 4-quart pot. Repeat to stuff remaining leaves, packing them into the pot tightly so they don’t open while cooking.
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Drizzle olive oil and remaining lemon juice over leaves, then pour in remaining broth to cover. Cover the pot and simmer for about 1 hour; do not let it boil as the stuffing may burst out of the leaves.
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Remove from the heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories303 | |
% Daily Value * | |
Total Fat 19g |
24% |
Saturated Fat 3g |
13% |
Sodium 573mg |
25% |
Total Carbohydrate 31g |
11% |
Dietary Fiber 1g |
3% |
Total Sugars 1g |
|
Protein 4g |
|
Vitamin C 12mg |
59% |
Calcium 76mg |
6% |
Iron 2mg |
11% |
Potassium 88mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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