Stuffed Vine Leaves #3 recipe
information
These are usually served with a bowl of chilled yoghurt.
ingredients
1 packet preferred vine leaves (vacuum packed)
30 ml (2 tbsp) vegetable oil
2 large onions, finely chopped
100 g (4 oz) brown rice, cooked
25 g (1 oz) pine nuts, chopped
25 g (4 tbsp) parsley freshly chopped
1 tsp mint
30 g (2 tbsp) currants
salt and freshly ground pepper
300 ml (1/2 pt) boiling water
125 ml (1/4 pt) olive oil
juice of 2 lemons
30 ml (2 tbsp) vegetable oil
2 large onions, finely chopped
100 g (4 oz) brown rice, cooked
25 g (1 oz) pine nuts, chopped
25 g (4 tbsp) parsley freshly chopped
1 tsp mint
30 g (2 tbsp) currants
salt and freshly ground pepper
300 ml (1/2 pt) boiling water
125 ml (1/4 pt) olive oil
juice of 2 lemons
method
1. Preheat the oven to 170°C (325°F) Gas 3.
2. Rinse the vine leaves and blanch in boiling water for 2 minutes or use according to the instructions on the packet.
3. Heat the vegetable oil on a low heat and cook the chopped onions for about 3 minutes, until they are translucent.
4. Add the cooked rice and stir gently.
5. Add the chopped pine nuts, parsley, chopped mint, currants and seasoning.
6. Gradually stir in the boiling water, cover and cook for about 10 minutes, until the water is absorbed but the rice still has a bite.
7. Smooth the leaves on a board and arrange 1 tsp stuffing on each.
8. Fold the stem end and the sides in and roll firmly.
9. Line an ovenproof dish with any leaves which are left over.
10. Put a layer of stuffed leaves in the dish, ensuring the seam side is downwards.
11. When one layer is complete, sprinkle with oil and lemon juice.
12. Continue packing layers until finished, sprinkling each with oil and lemon juice.
13. Depending on the size of dish, you may need more oil and lemon juice.
14. Cover with foil and weight with empty baking tins to keep rolls in shape.
15. Cook in the preheated oven for 1 hour and remove from the heat.
16. Allow to cool; excess liquid will be absorbed. Chill before serving.
17. Transfer to a serving dish and garnish with lemon wedges.
18. Extra rolls may be kept in the freezer for future use.
2. Rinse the vine leaves and blanch in boiling water for 2 minutes or use according to the instructions on the packet.
3. Heat the vegetable oil on a low heat and cook the chopped onions for about 3 minutes, until they are translucent.
4. Add the cooked rice and stir gently.
5. Add the chopped pine nuts, parsley, chopped mint, currants and seasoning.
6. Gradually stir in the boiling water, cover and cook for about 10 minutes, until the water is absorbed but the rice still has a bite.
7. Smooth the leaves on a board and arrange 1 tsp stuffing on each.
8. Fold the stem end and the sides in and roll firmly.
9. Line an ovenproof dish with any leaves which are left over.
10. Put a layer of stuffed leaves in the dish, ensuring the seam side is downwards.
11. When one layer is complete, sprinkle with oil and lemon juice.
12. Continue packing layers until finished, sprinkling each with oil and lemon juice.
13. Depending on the size of dish, you may need more oil and lemon juice.
14. Cover with foil and weight with empty baking tins to keep rolls in shape.
15. Cook in the preheated oven for 1 hour and remove from the heat.
16. Allow to cool; excess liquid will be absorbed. Chill before serving.
17. Transfer to a serving dish and garnish with lemon wedges.
18. Extra rolls may be kept in the freezer for future use.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
