Chicken-and-rice-stuffed grape leaves (recipe)
| Chicken-and-rice-stuffed grape leaves (recipe) | |
|---|---|
| Name | Chicken-and-rice-stuffed grape leaves |
| Ingredients | Olive oil • Onion • Garlic • Ground allspice • Long-grain white rice • Low sodium chicken broth • Dry white wine • Ground chicken • Fresh lemon juice • Scallion • Of fresh mint • Fresh parsley • Fresh dill • Salt • Black pepper • Grape leaves |
| Cooktime (in hours) | 1 |
| Preptime (in hours) | 1.5 |
| Totaltime (in hours) | 2.5 |
| Keto friendliness | Keto friendly |
| Calories | 58.6 |
| Fat | 3.2 |
| Protein | 2.7 |
| Carbohydrate | 4.9 |
| Fiber | 0.2 |
| Net carbohydrates | 4.7 |
| Sugar | 0.2 |
| Saturated fat | 0.6 |
| Cholesterol (mg) | 7.8 |
| Sodium | 319.6 |
| Yield | 50-60 stuffed grape leaves |
| Reviewaggregate | |
Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Chicken-and-rice-stuffed grape leaves (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Recipe instructions
- Spoon 2 tablespoons of the olive oil into a 2-quart nonstick saucepan and place over moderate heat.
- Add the onion and saute until softened, about 5 minutes.
- Add the garlic and allspice and saute for 1 to 2 minutes.
- Add the rice, toss, and cook until lightly toasted, 2 to 3 minutes.
- Pour in 1 cup of the broth and the white wine and bring to a boil.
- Lower the heat, cover, and simmer over low heat until the broth is absorbed, 5 to 8 minutes.
- Remove from the heat, cover tightly, and let stand for 10 minutes.
- Uncover, turn out into a large bowl, and let cool to room temperature.
- When the rice is cool, crumble in the ground chicken.
- Add 2 tablespoons of the olive oil, 2 tablespoons of the lemon juice, the scallions, mint, parsley, dill, salt, and pepper.
- Mix thoroughly with your hands to combine.
- Preheat the oven to 350 degrees F.
- Lightly oil 2 shallow casseroles or baking dishes (approximately 12x18 inches. Separate the grape leaves and arrange them in a stack.
- Working with 1 leaf at a time, place a leaf, shiny side down, in front of you.
- Shape 1 to 1 1/2 tablespoons of the filling into a log and place it across the lower third of the leaf.
- Fold up the bottom of the leaf over the filling, then fold in the sides and firmly roll up.
- As they are assembled, place the stuffed leaves, seam side down, close together in a single layer in the prepared casseroles.
- Continue stuffing the grape leaves.
- Pour 1 1/2 cups chicken stock over each casserole to almost cover the leaves.
- Sprinkle 2 tablespoons of the remaining lemon juice over each pan; cover tightly with foil.
- Bakefor about 50 minutes, until heated through and tender.
- Let cool to room temperature.
- When cool, arrange the stuffed grape leaves in a deeper pan (a bread pan or some other deep container), making several layers.
- As you build up the layers, drizzle the remaining 1/4 cup olive oil.
- Cover and chill for at least 6 hours or up to 2 days.
- Serve cold with more lemon, if desired.
Food tags
Long Grain Rice, Poultry, Rice, Meat, Greek, European, Low Cholesterol, Potluck, Brunch,
- For further details on KetoMeter, read the Free Keto Diet E-book and explore the Keto Meter Guide.
- Keto friendly foods list with over 15000 foods in color coded tables!
Time:
Prep Time in Hours and Mins:2H30M
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Contributors: Prab R. Tumpati, MD
