Stuffed Grape Leaves Casserole

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.5
  • Total Fat: 8.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 57.2 mg
  • Total Carbs: 34.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 4.7 g

View full nutritional breakdown of Stuffed Grape Leaves Casserole calories by ingredient
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This is a delicious recipe from Vegetarian Times magazine. This is a delicious recipe from Vegetarian Times magazine.
Number of Servings: 8


    30 Jarred fresh grape leaves
    1 tbsp. canola or olive oil
    1 large onion chopped
    1 cup brown rice (cooked in a rice cooker)
    2 cups low sodium tomato juice
    1 cup chopped pistachios
    1 cup dried currants (I used trader joes brand golden berry blend)
    1/2 cup chopped mint
    1/2 cup chopped parsley
    1 tbsp. pomegranate molasses
    Juice of one lemon
    One lemon sliced for garnish


You could also add ground beef or ground lamb to the rice mixture if you aren't looking for a vegetarian dish.


1. Dip grape leaves in a pot of boiling water for two minutes to rinse and separate them.
2. Sauté onions in a frying pan until they begin to brown. Remove from heat and add rice, tomato juice, pistachios, currants or dried fruit of choice, parsley, mint, and lemon juice.
3. Preheat oven to 350 degrees. Brush 2 quart baking dish with olive oil and line with grape leaves, allowing them to hang over the sides. Spread rice mixture on top of grape leaves. Top with remaining grape leaves and seal by folding over grape leaves from the sides. Drizzle with pomegranate molasses then top with Lemmon slices. Bake for 45 minutes, until grape leaves on top darken and casserole looks firm and dry.
4. Dip knife in cold water then cut the casserole into eight individual squares.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user LILKIMMI23.

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