180 g (6 oz) packet vine leaves
1 onion, finely chopped
2 tablespoons olive oil
500 g (16 oz) 2 cups cooked rice salt and pepper
2 tablespoons chopped fresh mint cooked rice salt and pepper
90 g (3 oz) 1 cup toasted pine nuts
1 onion, finely chopped
2 tablespoons olive oil
500 g (16 oz) 2 cups cooked rice salt and pepper
2 tablespoons chopped fresh mint cooked rice salt and pepper
90 g (3 oz) 1 cup toasted pine nuts
method
1. Drain the vine leaves, rinse well and soak in cold water to remove the brine, separating the leaves carefully. Drain.
2. Gently saute the onion in the oil.
3. When tender, add to the rice and season to taste with salt and pepper.
4. Stir in the mint and half the nuts.
5. Place 2 teaspoons of this filling on each vine leaf, roll up and tuck in the edges.
6. Pack stuffed vine leaves close together in a shallow pan, making more than 1 layer if necessary, and separating the layers with extra vine leaves.
7. Add enough hot water barely to cover the vine leaves.
8. Place a plate directly on top of the rolls with a can on top to weigh them down.
9. Cover and simmer for 30 minutes. Cool, then chill. Serve garnished with remaining pine nuts.
2. Gently saute the onion in the oil.
3. When tender, add to the rice and season to taste with salt and pepper.
4. Stir in the mint and half the nuts.
5. Place 2 teaspoons of this filling on each vine leaf, roll up and tuck in the edges.
6. Pack stuffed vine leaves close together in a shallow pan, making more than 1 layer if necessary, and separating the layers with extra vine leaves.
7. Add enough hot water barely to cover the vine leaves.
8. Place a plate directly on top of the rolls with a can on top to weigh them down.
9. Cover and simmer for 30 minutes. Cool, then chill. Serve garnished with remaining pine nuts.
serving amount
makes about 45.
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