Ingredientes
Hojas de parra0.5 kilogram
Arroz Egipcio2 cup- Parsley, chopped0.5 bunch
- Dill, chopped0.5 bunch
- Tomatoes, peeled and chopped3 pieces
- Onion, chopped1 piece
Ajo2 clove
Aceite1 tablespoon- Vegetable broth cube, Maggi1 cube
- Salt, or to taste1 teaspoon
Pimienta1 teaspoon
Comino1 teaspoon
Cilantro Seco1 teaspoon
Menta seca1 teaspoon- Hot water1 cup
Pasos
- 1
In a large frying pan over heat, sauté the onion and garlic in a little oil, then add the peeled tomatoes, parsley, dill, salt, pepper, cumin, and dried mint to the onion and stir the mixture slightly.
recipe.minutesHerramientas necesarias:
Sartén - 2
Add the rice to the onion mixture and stir until the water evaporates, then remove the frying pan from the heat and set aside to cool the mixture.
recipe.minutes - 3
Lay out the grape leaves, stuff them with the rice mixture, and arrange them in a large pot.
recipe.minutesHerramientas necesarias:
Olla - 4
Mix a cup of hot water with the vegetable broth cube, olive oil, and salt, and add it to the pot, then place it over heat until the water evaporates and it cooks.
recipe.minutes - 5
Remove the pot from the heat, pour the grape leaves onto a large plate, and serve hot or cold with lemon slices.
recipe.minutes
Datos nutricionales
Hojas de parrapor 100gArroz Egipciopor 100gAjopor 100gAceitepor 100gPimientapor 100gCominopor 100gCilantro Secopor 100gMenta secapor 100g* La información nutricional es aproximada y su cálculo puede verse afectado por el tipo de ingrediente y los métodos de cultivo, almacenamiento y cocción.