2 oz (50 g) brown rice
350 g (12 oz) large spring green leaves, washed and stalks removed
2.5 ml (1/2 tsp) olive oil
1 onion, skinned and chopped
1/2 cup (75 g) 3 oz blanched almonds, chopped and toasted
1 tbsp (15 ml) chopped fresh parsley
1 tsp (5 ml) grated lemon rind
25 g (1 oz) raisins, rinsed
2.5 ml (1/2 tsp) paprika
salt and pepper, to taste
8 oz (225 g) button mushrooms, sliced
1 cup (8 fl oz.) vegetable stock
1/2 oz (15 g) polyunsaturated margarine
1 tbls (15 g) 1/2 oz plain flour (All purpose)
75 ml (3 fl oz) low-fat natural yogurt
350 g (12 oz) large spring green leaves, washed and stalks removed
2.5 ml (1/2 tsp) olive oil
1 onion, skinned and chopped
1/2 cup (75 g) 3 oz blanched almonds, chopped and toasted
1 tbsp (15 ml) chopped fresh parsley
1 tsp (5 ml) grated lemon rind
25 g (1 oz) raisins, rinsed
2.5 ml (1/2 tsp) paprika
salt and pepper, to taste
8 oz (225 g) button mushrooms, sliced
1 cup (8 fl oz.) vegetable stock
1/2 oz (15 g) polyunsaturated margarine
1 tbls (15 g) 1/2 oz plain flour (All purpose)
75 ml (3 fl oz) low-fat natural yogurt
method
1. Put the rice in a saucepan of 300 ml (1/2 pint) boiling water, cover and simmer for 30 minutes, until tender and all the water has been absorbed.
2. Meanwhile, blanch the spring green leaves in boiling water for 2 minutes.
3. Drain and rinse under cold water. Leave to drain well.
4. Heat the oil in a non-stick frying pan and cook the onion over gentle heat for 5 minutes.
5. Drain on absorbent kitchen paper to remove excess oil.
6. Place in a bowl and add the rice, nuts, parsley, lemon rind, raisins, paprika and seasoning. Mix well.
7. Lay out 8 large spring green leaves on a work surface and arrange the remaining leaves on top, to provide a casing for the stuffing.
8. Divide the stuffing between the leaves, placing it in mounds in the centre.
9. Fold the sides of the leaves over and roll up to form small neat parcels.
10. Put the mushrooms in the base of a shallow ovenproof dish just large enough to hold the parcels.
11. Arrange the parcels on top and pour in the stock.
12. Cover and cook at 190"C (315°f) mark 5 for 40 minutes.
13. Remove the vegetable parcels to a serving plate and keep warm.
14. Strain the stock into a pan, reserving the mushrooms.
15. Blend together the margarine and flour and add to the stock in small pieces. Simmer, stirring, for 1 minute or until thickened.
16. Add the mushrooms and reheat for 1 minute.
17. Remove from the heat and stir in the yogurt.
18. Pour over the spring green parcels and serve.
2. Meanwhile, blanch the spring green leaves in boiling water for 2 minutes.
3. Drain and rinse under cold water. Leave to drain well.
4. Heat the oil in a non-stick frying pan and cook the onion over gentle heat for 5 minutes.
5. Drain on absorbent kitchen paper to remove excess oil.
6. Place in a bowl and add the rice, nuts, parsley, lemon rind, raisins, paprika and seasoning. Mix well.
7. Lay out 8 large spring green leaves on a work surface and arrange the remaining leaves on top, to provide a casing for the stuffing.
8. Divide the stuffing between the leaves, placing it in mounds in the centre.
9. Fold the sides of the leaves over and roll up to form small neat parcels.
10. Put the mushrooms in the base of a shallow ovenproof dish just large enough to hold the parcels.
11. Arrange the parcels on top and pour in the stock.
12. Cover and cook at 190"C (315°f) mark 5 for 40 minutes.
13. Remove the vegetable parcels to a serving plate and keep warm.
14. Strain the stock into a pan, reserving the mushrooms.
15. Blend together the margarine and flour and add to the stock in small pieces. Simmer, stirring, for 1 minute or until thickened.
16. Add the mushrooms and reheat for 1 minute.
17. Remove from the heat and stir in the yogurt.
18. Pour over the spring green parcels and serve.
serving amount
serves 4
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