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Mediterranean Stuffed Grape Leaves
Source: dLife

Grape leaves stuffed with rice, ground beef and a mixture of spices.

Prep Time: 1 hours
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 15 servings
Amount Per Serving
Calories 207.9
Total Carbs 18.8 g
Dietary Fiber 0.6 g
Sugars 0.5 g
Total Fat 10.6 g
Saturated Fat 6.2 g
Unsaturated Fat 0.4 g
Potassium 420.3 mg
Protein 9.6 g
Sodium 814.3 mg
Dietary Exchanges
2 Fat , 1 Vegetables , 1 Meat , 1 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 cup  long grain white rice
6 oz  Butter, unsalted
2 tsp  salt substitute
1 1/4 tsp  white pepper
0 1/2 tsp  ground cinnamon
1 1/4 tsp  ground nutmeg
1 lb  extra lean ground beef (5% fat)
90 each  grape leaves
T'zatziki Sauce

3 cup  low sodium chicken broth
1 each  medium lemons
1 each  medium cucumber
  1. Preheat oven to 250 degrees.
  2. Pour rice in a large bowl, rinse and drain three times.
  3. Add clarified butter, salt, white pepper, cinnamon, nutmeg and ground beef to the rice and mix thoroughly.
  4. Place a handful of grape leaves into boiling water and remove after 10 seconds.
  5. Place momentarily into a bowl filled with ice water so the leaves will stop cooking, then remove and lay out on a towel.
  6. Repeat until all grape leaves are blanched.
  7. Scoop 1 teaspoon of the beef-rice mixture into the center of each leaf, then fold the sides in and roll the leaf up tightly, securing the mixture.
  8. Repeat until all the grape leaves have been used. Place the filled leaves side by side in a shallow oven safe pan.
  9. Pour the chicken stock over the grape leaves until covered.
  10. Seal the pan with plastic wrap, then tightly cover with aluminum foil. Bake for one hour or until liquid is absorbed and rice is tender.
  11. Carefully take the pan out of the oven and drizzle with lemon juice.
  12. Place six grape leaves topped with 2 tablespoons of t'zatiki sauce on each plate.
  13. T'zatiki Sauce
  14. Peel the cucumber and cut into 2 long halves.
  15. Scoop out the seeds from each half and discard. Chop one half into fine pieces and set aside.
  16. Blend or puree the other half in a food processor.
  17. Combine the puree, chopped cucumber and remaining ingredients and season with salt.
  18. Cover and chill in the refrigerator until ready to eat.

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