Vine Leaves Stuffed with Herbed Rice and Lemon
By Joe
Source: NYT Cooking.
Tender vine leaves rolled around a raw rice filling flecked with parsley, mint, dill and warm spices, simmered slowly in lemony water until the rice cooks through inside each parcel. A vegetarian classic, best served with cool yoghurt and extra lemon.
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Method
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Free sugars
0.3 g per serving
0.6 % of the 50 g daily maximum · 1.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- kettle
- heatproof bowl
- sieve
- frying pan
- large bowl
- small knife or scissors
- wide heavy pot with a lid (about 24 cm)
- heatproof plate slightly smaller than the pot
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 284 kcal |
| Protein | 5.5 g |
| Carbohydrate | 37.3 g |
| of which sugars | 4.7 g |
| of which free sugars | 0.3 g |
| Fat | 13.1 g |
| of which saturates | 2.4 g |
| Fibre | 4 g |
| Salt | 1.73 g |
Protein per 100 kcal
1.9 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
