Stuffed vine leaves
easy
105 mins
105 mins
Ingredients
- 250 g Long grain rice
- 3 medium-sized onions
- 1 Garlic clove
- 1/2 bunch dill, 1/2 bunch parsley
- 50 g Almond kernels without skin
- 75 g Currants or raisins
- 5 TABLESPOONS Olive oil
- 7-10 Tbsp salt, pepper
- 1/2 TEASPOON ground pimento
- 1/2 TEASPOON ground cinnamon
- 1 glass (500 g; drip-
- 7-10 Tbsp weight 250 g) pickled
- 7-10 Tbsp Vine leaves in brine
- 1 untreated lemon
- 3/4-1 l Vegetable broth
Directions
- 1
Cover rice with cold water and let it swell for 20-30 minutes
- 2
Peel and finely dice the onions and garlic. Wash herbs, chop finely. Chop the almonds coarsely. Wash and drain currants. Drain rice
- 3
Heat 3 tablespoons of oil in a frying pan. Sauté almonds, currants, onions and garlic. Finally add rice and fry briefly. Season with salt, pepper, pimento and cinnamon. Stir in herbs. Let the filling cool down
- 4
Rinse and drain the vine leaves. Carefully separate the leaves. Line the bottom of a wide pot with some leaves. If necessary, cut off the stems from the remaining leaves
- 5
Place approx. 2 tsp. rice filling on each centre of the leaves (overlapping small leaves double). Wrap the sides and roll the leaf firmly towards the tip (results in about 30 rolls). Place the rolls close together in the pot
- 6
Wash the lemon and cut into slices. Place on the vine leaves. Sprinkle with 2 tablespoons of olive oil and cover with the remaining vine leaves. Weigh the rolls down with a plate. Pour on the broth until the rolls are covered 1-2 cm. Bring to the boil and simmer covered for about 30 minutes. Let cool in the pot for at least 1 hour. Serve with Greek yoghurt, olives and flat bread
Nutrition Facts
340 kcal
44 g
14 g
6 g
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