6 Serves
104 Mins
In a large mixing bowl, combine the rice, finely chopped parsley, diced tomatoes, and onions. Season the mixture with salt and pepper, then stir in a splash of olive oil.
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Vitamin K
370 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
81 µg / 400 µgCalcium
163 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
185 mg / 1,250 mgPotassium
347 mg / 4,700 mgSodium
1296 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
38 gAlcohol
0 g
Lay a grape leaf flat on a cutting board, place a small spoonful of the filling near the stem, fold in the sides, and roll tightly into a small cylinder.
Arrange the stuffed leaves tightly in a pot, layering them to prevent unrolling during cooking. Pour enough water and lemon juice over the rolls to cover them, then drizzle with additional olive oil.
Place a heat-proof plate on top of the rolls to keep them submerged, cover the pot with a lid, and simmer over low heat until the rice is tender.
27
g52
g5
g
Nepali
Japanese