Stuffed Grape Leaves
By barbie24
Calories: 128; Fat: 6.5g; Protein: 4g; Carbs: 14.4g; Fiber: 1.2g; Cholesterol: 8.4mg; Iron: 2.1mg; Sodium: 210mg; Calcium: 175mg
* Serving size: 3 stuffed grape leaves
- 12
Ingredients
- 42 bottled large grape leaves (about 6 ounces)
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 cups minced yellow onion (about 1 medium)
- 1 cup thinly sliced green onions (about 1 bunch)
- 1/3 cup sliced almonds, chopped
- 3 cups water, divided
- 3/4 cup uncooked long-grain rice
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon ground cinnamon
- 1 cup (4 ounces) crumbled feta cheese
- 3 tablespoons chopped fresh flat-leaf parsley
- 3 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh dill
- 3 tablespoons fresh lemon juice, divided
- Lemon wedges (optional)
- Fat-free Greek-style plain yogurt (optional)
Preparation
Step 1
1. Rinse grape leaves with cold water; drain well. Pat dry with paper towels. Remove stems; discard.
2. Heat 1 tablespoon oil in a saucepan over medium heat. Add yellow onion to pan; cook 10 minutes or until tender, stirring occasionally. Add green onions and almonds; cook 3 minutes, stirring occasionally. Stir in 2 cups water; bring to a boil. Add rice, salt, pepper, and cinnamon; cover, reduce heat, and simmer 22 minutes or until rice is tender. Remove from heat; cool. Stir in cheese, parsley, mint, and dill.
3. Spoon 1 1/2 heaping tablespoons rice mixture onto center of 1 grape leaf. Bring 2 opposite points of leaf to center; fold over filling. Beginning at 1 short side, roll up leaf tightly, jelly-roll fashion. Repeat procedure with remaining rice mixture and 35 grape leaves. Place 12 stuffed grape leaves, seam sides down, in large saucepan lined with 3 grape leaves. Drizzle with 1 teaspoon oil and 1 tablespoon juice. Top with 12 stuffed grape leaves; drizzle with 1 teaspoon oil and 1 tablespoon juice. Repeat procedure with remaining 12 stuffed grape leaves, 1 teaspoon oil, and 1 tablespoon juice. Cover with remaining 3 grape leaves; pour remaining 1 cup water over leaves. Invert a small heatproof plate on top of leaves. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours. Remove from heat, and let stand in saucepan 2 hours. Serve at room temperature with lemon wedges and yogurt, if desired.