4 Serves
89 Mins
Heat cooking oil in a frying pan over medium heat. Add the chopped onion and sauté until soft and translucent.
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Vitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
22 µg / 400 µgCalcium
113 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
82 mg / 420 mgPhosphorus
260 mg / 1,250 mgPotassium
245 mg / 4,700 mgSodium
427 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
16 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
2 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Stir in the minced garlic, diced tomato, lemon juice, and salt and pepper. Continue cooking for 5 minutes.
Add the rice to the pan, stir to combine, then remove from heat and fold in the fresh dill. Allow the mixture to cool to room temperature.
Drain the grape leaves and soak them in a bowl of cold water to remove excess brine.
Lay a grape leaf shiny side down on a cutting board. Place a tablespoon of the rice mixture and a small piece of goat cheese in the center. Fold the sides inward and roll tightly into a log.
Arrange the rolls in a casserole dish. Cover the top with extra grape leaves and pour in the chicken stock.
Preheat the oven to 175°C and bake the covered casserole dish for 45 minutes. Once finished, let the dish cool to room temperature before refrigerating until fully chilled.
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