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Stuffed Grape Leaves

  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)
  Salt 2 Teaspoon
  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)

Preheat oven to 350° F (177°C).
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.
Cover tightly.
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.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

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

Stuffed Grape Leaves Recipe