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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spoon 2 tablespoons of the olive oil into a 2-quart nonstick saucepan and place over moderate heat. | 2. Add the onion and saute until softened, about 5 minutes. | 3. Add the garlic and allspice and saute for 1 to 2 minutes. | 4. Add the rice, toss, and cook until lightly toasted, 2 to 3 minutes. | 5. Pour in 1 cup of the broth and the white wine and bring to a boil. | 6. Lower the heat, cover, and simmer over low heat until the broth is absorbed, 5 to 8 minutes. | 7. Remove from the heat, cover tightly, and let stand for 10 minutes. | 8. Uncover, turn out into a large bowl, and let cool to room temperature. | 9. When the rice is cool, crumble in the ground chicken. | 10. Add 2 tablespoons of the olive oil, 2 tablespoons of the lemon juice, the scallions, mint, parsley, dill, salt, and pepper. | 11. Mix thoroughly with your hands to combine. | 12. Preheat the oven to 350 degrees F. | 13. Lightly oil 2 shallow casseroles or baking dishes (approximately 12x18 inches.) Separate the grape leaves and arrange them in a stack. | 14. Working with 1 leaf at a time, place a leaf, shiny side down, in front of you. | 15. Shape 1 to 1 1/2 tablespoons of the filling into a log and place it across the lower third of the leaf. | 16. Fold up the bottom of the leaf over the filling, then fold in the sides and firmly roll up. | 17. As they are assembled, place the stuffed leaves, seam side down, close together in a single layer in the prepared casseroles. | 18. Continue stuffing the grape leaves. | 19. Pour 1 1/2 cups chicken stock over each casserole to almost cover the leaves. | 20. Sprinkle 2 tablespoons of the remaining lemon juice over each pan; cover tightly with foil. | 21. Bake for about 50 minutes, until heated through and tender. | 22. Let cool to room temperature. | 23. When cool, arrange the stuffed grape leaves in a deeper pan (a bread pan or some other deep container), making several layers. | 24. As you build up the layers, drizzle the remaining 1/4 cup olive oil. | 25. Cover and chill for at least 6 hours or up to 2 days. | 26. Serve cold with more lemon, if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/2	cup		954.72	0.0	0.0	108.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
allspice	1	teaspoon	ground	4.997	1.3703	0.1157	0.1651
grain white rice	1	cup		-	-	-	-
chicken broth	4	cups	low sodium	312.48	7.56	44.5536	10.4832
white wine	1/4	cup		-	-	-	-
chicken	1	lb	ground	965.6022	0.5893	83.0962	67.2295
lemon juice	6	tablespoons		20.13	6.3135	0.3202	0.2196
scallion	1/2	cup	sliced	16.0	3.67	0.915	0.095
mint	1/2	cup	chopped	20.064	3.835	1.5002	0.3329
parsley	1/4	cup	chopped	5.4	0.9495	0.4455	0.1185
dill	2	tablespoons	chopped	40.26	7.2824	2.1094	1.9193
salt	1	teaspoon		-	-	-	-
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
grape leaf	1	jar	drained rinsed drained	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.