My Own Famous Stuffed Grape Leaves

1. 1

   Heat olive oil in a large saucepan over medium-high heat. Add the rice, onion, dill, and mint; cook, stirring, until the onion softens, about 5 minutes. Pour in 1/2 of the broth, reduce the heat to low, and simmer until the rice is nearly cooked through, 10 to 15 minutes. Stir in 1/2 of the lemon juice and remove from the heat.

2. 2

   Plunge the grape leaves into a deep container of very hot water until softened, about 10 seconds; pat dry.

3. 3

   Place a grape leaf on a work surface with the shiny side down. Put 1 teaspoon of the rice mixture on the leaf at the stem end; fold both sides toward the center and roll up from the wide bottom to the top. Place the stuffed leaf into a 4-quart pot. Repeat to stuff the remaining leaves, packing them tightly in the pot so they do not open while cooking.

4. 4

   Drizzle olive oil and the remaining lemon juice over the leaves, then pour in the remaining broth to cover. Cover the pot and simmer for about 1 hour; do not let it boil, as the stuffing may burst out of the leaves.

5. 5

   Remove from the heat, uncover, and let cool for 30 minutes. Transfer to a serving dish and serve.

• Calories 189.02 kcal Moderate
• Protein 8.23 g Moderate
• Carbs 31.56 g Moderate
• Total Fat 3.27 g Low Source
• Saturated Fat 0.76 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 12.45 mg Low Source
• Sodium 594.08 mg High
• Fiber 2.77 g Low Source
• Sugar 2.16 g Low Source
• Added Sugar 0.02 g Low Source
• Calcium 74.56 mg Low Source
• Iron 2.33 mg Moderate
• Potassium 207.68 mg Low Source
• Vitamin A 239.06 mcg_rae Good Source
• Vitamin C 3.76 mg Low Source
• Vitamin D 0.02 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Onions 🧅