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Ingredientes
- 2 Tbsp. vegetable oil
- 1 1/2 c. minced onions - (abt 2 med)
- 1/3 c. raisins
- 2 tsp freshly-grnd coffee
- 2 tsp dry oregano
- 1 1/2 tsp freshly-grnd black pepper
- 1 1/2 tsp grnd cumin
- 1 c. long-grain white rice
- 2 c. water Salt to taste
- 18 x grape leaves from jar - (about) rinsed, liquid removed, tough stems trimmed, see * Note Plain yogurt Lemon wedges
Direcciones
- * Note: Available at Greek, Middle Eastern and most Italian markets.
- Preheat oven to 375 degrees. Lightly oil 11- by 7-inch glass baking dish.
- Heat 2 Tbsp. oil in heavy large saucepan over medium-high heat. Add in onions and saute/fry till golden, about 8 min. Fold in raisins, grnd coffee, oregano, pepper and cumin. Add in rice and 1 c. water; stir to blend. Reduce heat, cover and simmer till rice is partially cooked and no liquid remains, stirring occasionally, about 12 min. Season to taste with salt. Cold to lukewarm.
- Place 1 grape leaf, vein-side up, on work surface. Spoon 2 Tbsp. rice mix in center of leaf at widest part. Fold bottom of leaf over. Fold sides in. Roll up. Place seam-side down in prepared dish. Repeat with remaining leaves and rice mix, arranging in single layer in dish.
- Pour 1 c. water over rolled grape leaves. Cover with foil; bake till rice is tender, about 40 min. (Can be made 1 day ahead. Cold slightly. Cover; chill.) Serve hot or possibly cool with yogurt and lemon wedges.
- This recipe yields about 18.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 132 | |
| Calories from Fat 25 | 19% |
| Total Fat 2.88g | 4% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 46mg | 2% |
| Potassium 134mg | 4% |
| Total Carbs 24.43g | 7% |
| Dietary Fiber 1.6g | 5% |
| Sugars 7.1g | 5% |
| Protein 2.53g | 4% |
