Stuffed Grape Leaves
Recipe: #24683
August 12, 2016
Categories: Snacks, Pine Nut, Rice, White Rice, Appetizers, Greek, Mediterranean, Christmas, Potluck, Sunday Dinner Gluten-Free, Low Calorie, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Kosher Meat, more
"Classic Greek recipe! Serving size is 5 1/2 dozen...amount of people this feeds depends on their appetites!"
Ingredients
Nutritional
- Serving Size: 1 (33.4 g)
- Calories 32.9
- Total Fat - 1.3 g
- Saturated Fat - 0.2 g
- Cholesterol - 0 mg
- Sodium - 66.3 mg
- Total Carbohydrate - 4.5 g
- Dietary Fiber - 1.1 g
- Sugars - 1.1 g
- Protein - 1.3 g
- Calcium - 21.3 mg
- Iron - 0.3 mg
- Vitamin C - 4.6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Separate grape leaves; rinse with cold water, and drain well. Set the leaves aside.
Step 2
Saute chopped onion in oil in a large nonstick skillet until tender. Add minced parsley, and cook 1 minute. Add rice, and saute 8 minutes or until the rice is lightly browned. Stir in the pine nuts. Remove from heat, and let cool.
Step 3
Place the grape leaves, stem side up, on a flat surface. Place about one tablespoon rice mixture in the center of each leaf. Fold right and left sides of each leaf over the filling; then fold the bottom adn top of the leaf over filling, forming a square. Place stuffed leaves, seam side down, in a large saucepan.
Step 4
Combine broth and lemon juice; pour over the stuffed leaves. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed.
Tips
No special items needed.