Self stuffed vine leaves on grape salad
easy
20 mins
20 mins
Ingredients
- 1 small onion
- 1 small clove of garlic
- 1 TABLESPOON Olive oil
- 75 g Aborio Rice
- 50 ml dry white wine
- 100 ml Vegetable broth (instant)
- 1 tabasco splash
- 12 Vine leaves from the glass
- 1 large head romaine lettuce
- 125 g green and blue grapes
- 40 g dried tomatoes preserved in oil
- 1 TABLESPOON Pesto (fine seasoning -pasty)
- 1 TEASPOON red peppercorns
- 100 g Sheep's cheese
- 30 g Pine nuts
- 7-10 Tbsp Basil
Directions
- 1
Peel onion and garlic. Chop the onion finely, crush the garlic or chop it very finely as well. Fry both in hot olive oil. Add rice. Deglaze with wine. Add broth and Tabasco.
- 2
Bring to the boil. Cover and allow to swell for about 20 minutes over a low heat. Leave to cool down a little. Spread the vine leaves apart and add 1 tablespoon of each rice mixture. Roll up firmly. Clean and wash the romaine lettuce and cut into fine strips.
- 3
Wash, halve and seed the grapes. Cut dried tomatoes a little smaller. Mix 3 tablespoons of the tomato oil, pesto and peppercorns. Mix with the salad ingredients. Arrange on 4 small plates.
- 4
Slice sheep's cheese thinly. Slice the wine leaf rolls lengthwise. Arrange both on the salad. Roast pine nuts in a pan without fat until golden brown. Sprinkle over the salad. Garnish with basil.
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