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Stuffed Grape Leaves Recipe
|Onions||3 Large, chopped|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Long grain wild rice||6 Ounce (1 Package)|
|Tomato sauce||8 Ounce (1 Can)|
|Water||1 1⁄2 Cup (24 tbs)|
|Ground pepper||1⁄4 Teaspoon|
|Parsley||1 1⁄2 Cup (24 tbs), minced|
|Lemon juice||2 Tablespoon|
|Grape leaves||16 Ounce (1 Jar)|
|Water||2 Cup (32 tbs)|
|Parsley||1 Tablespoon (For Garnish)|
|Lemon wedges||4 Small (For Garnish)|
Serving size: Complete recipe
Calories 2447 Calories from Fat 1073
% Daily Value*
Total Fat 122 g187.6%
Saturated Fat 16.4 g82.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 4039.5 mg168.3%
Total Carbohydrates 316 g105.3%
Dietary Fiber 78.2 g312.8%
Sugars 81.7 g
Protein 54 g107.4%
Vitamin A 2698.4% Vitamin C 540.5%
Calcium 206.5% Iron 149%
*Based on a 2000 Calorie diet
In a large skillet, cook onions in vegetable oil until golden.
Stir in contents of rice and seasoning packets, tomato sauce and water.
Bring to a boil.
Cook over low heat until all liquid is absorbed, about 25 minutes.
Stir in salt, pepper, parsley and lemon juice.
Rinse grape leaves under cold water; dry thoroughly.
Place leaves rib side down.
Place a rounded teaspoonful of filling in center of each leaf.
Fold both sides over to center.
Fold over one end and roll up.
Arrange in a 2-quart casserole, seam side down.
Add 2 cups water.
Weight down stuffed leaves with an oven-proof plate.
Bake 45 minutes.
Refrigerate until chilled, still weighted down.
Serve cold with parsley and lemon wedges.