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Description
Stuffed Grape Leaves are something I occasionally get at Greek restaurants, and I love them every time. I've tried to recreate that feeling in my kitchen, and I think they've turned out pretty well. They're great on their own, or dipped in hummus or tzatziki. This pairs well as a side to a grilled chicken pocket pita, or some roasted fish with lemon. It's a lot of work on your own, but a fun activity with a partner or group of people
Time
Prep Time:
30 minutes
Cook Time:
1 hours
30 minutes
Total Time:
2 hours
Cost
Total Cost:
Cost per Serving:
$0.31
Ingredients
Serving(s)
Rice
- 1 cup Brown rice
- 2 cup Water
- 2 tsp Chicken bouillon powder
Grape Leaves
- 8oz jar Grape leaves
Rest of Filling
- 1 medium Onion
- 1/2 tbsp Extra virgin olive oil
- 1/4 tsp Salt
- 1.3 lb Ground turkey, 93/7
- 2 tsp Lemon pepper
- 1 tsp Cumin, ground
- 1/4 tsp Cinnamon
- 1/4 tsp Nutmeg, ground
- 1/8 tsp Cloves, ground
- 1/8 tsp Allspice, ground
- 1 oz Dill, fresh
Instructions
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- Rinse your rice under cold water in a fine mesh strainer. In a medium pot, add rice, water, and bouillon. Cover, and bring to a boil over high heat. Reduce heat to medium low, and let simmer for 30-45 minutes, or until fully cooked. This will depend on your brand of rice. Set aside
- Using a strainer, drain and rinse your jar of grape leaves. I bough a 16 oz jar, and probably used about half of it. Set aside
- Cut your onion into a fine dice. To a large pan over medium heat, add onion, oil, and salt. Cover, and cook until onion is translucent, about 5 minutes
- Add in the meat, and cook until fully browned. Season with lemon pepper, cumin, cinnamon, cloves, allspice, and nutmeg. Take off the heat
- Finely chop your dill, and add to a large bowl. An ounce of chopped dill should be around a cup or so. Combine with the rice and meat mixtures
- To stuff the grape leaves, place the leaf on a cutting board with the rough side up. Take about 1 tbsp of filling per leaf, and place in the center. Fold in the sides, and roll over to create a tightly wrapped mini burrito, with the seam side down
- Neatly arrange them (seam side down) in a large pot. Pour water (or broth) over the grape leaves, until just covered. Place an inverted plate on top to prevent them from rising
- Cover the pot with a lid, and cook over medium heat for about 30 minutes
- Let cool for 30 minutes before eating
- If you have extra grape leaves, you can finely chop them and add them to a salad
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Nutrition Facts
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Calories: 31
Servings: 60
Serving Size: 1 grape leafCalories: 31
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Total Fat: 1.1g (1 %)
Saturated Fat: 0.3g (1 %)
Polyunsaturated Fat: 0.3g
Monounsaturated Fat: 0.4g
Cholesterol: 7mg (2 %)
Sodium: 58mg (3 %)
Total Carbohydrate: 3.3g (1 %)
Fiber: 0.6g (2 %)
Net Carbs: 2.7g
Total Sugar: 0.3g
Added Sugar: 0.0g (0 %)
Protein: 2.3g (5 %)
Total Fat: 1.1g (1 %)
Saturated Fat: 0.3g (1 %)
Polyunsaturated Fat: 0.3g
Monounsaturated Fat: 0.4g
Cholesterol: 7mg (2 %)
Sodium: 58mg (3 %)
Total Carbohydrate: 3.3g (1 %)
Fiber: 0.6g (2 %)
Net Carbs: 2.7g
Total Sugar: 0.3g
Added Sugar: 0.0g (0 %)
Protein: 2.3g (5 %)
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Vitamin B12: 0.12mcg (5 %)
Vitamin D: 0.04mcg (0 %)
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Calcium: 18mg (1 %)
Iron: 0.28mg (2 %)
Magnesium: 10mg (2 %)
Potassium: 44mg (1 %)
------------------------------------------Vitamin B12: 0.12mcg (5 %)
Vitamin D: 0.04mcg (0 %)
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Calcium: 18mg (1 %)
Iron: 0.28mg (2 %)
Magnesium: 10mg (2 %)
Potassium: 44mg (1 %)
Glycemic Index:
42.3
Glycemic Load:
1.4
Sources of Inspiration