Rice and Vegetable Stuffed Vine Leaves







A recipe from the cuisine, allowed in a / / diet.

For this, you need to prepare a filling mixture and then make the vine leaf rolls. Let’s keep this one vegetarian, although various types of meat can be included into the mix. Use mainly onion and spring onion, together with rice. Flavor with dill, parsley, garlic, and lemon. Best served with Greek yogurt.

Nutritional Chart

Calories: 568 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 7 g
  • 37 g
  • 54 g

Ingredients Needed for Rice and Vegetable Stuffed Vine Leaves

½ cup olive oil
1 large onion, diced
3 spring onions, chopped
1 teaspoon lemon zest
2 garlic cloves, crushed
1 teaspoon dried dill
¾ cup rice
3 cups of water
1 cup fresh parsley, chopped
store-bought vine leaves
1 large lemons, sliced
1 tablespoon mint leaves
1 tablespoon greek yogurt for garnishing

How to Make Rice and Vegetable Stuffed Vine Leaves

  1. Add 1/2 to 2/3 of the olive oil into a saucepan over low-medium heat. Heat it, then add the onion, spring onion, lemon zest, and garlic. Cook and stir until tender.
  2. Add the dried dill and rice. Cook and stir for up to 5 minutes. Season with salt and pepper, add 1.5 cups of water, cover with the lid, turn the heat to low, and simmer for 15 minutes.
  3. Add the parsley. Cook an stir for 1 minute more.
  4. Distribute about 1 tablespoon of rice and veggie mixture on each vine leaf. Wrap and roll. We’ve got 10 of them.
  5. Line a medium cooking pot with vine leaves then lay 4-5 lemon slices and mint leaves on the bottom.
  6. Layer the vine leaf rolls, then top them with the remaining slices of lemon and mint leaves. Pour the remaining olive oil. Place an upside-down plate on top and add the remaining water (1.5 cups). Simmer for 2 hours.
  7. Serve them with Greek yogurt.

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