Name: STUFFED VINE LEAVES
Ingredients: 60 Vine leaves; 50 g Rice (raw); 100 g Spring onions; 70 g Yellow pepper; 1 tbsp Currants; 2 tbsp Tomato paste; 2 tbsp Chopped flat-leaf parsley; 1 tbsp Tbsp chopped mint ( ); Salt, pepper, 1 pinch of sugar; 2 cloves Garlic

STUFFED VINE LEAVES

Course: Rice

Servings for 16 stuffed vine leaves*

Calories per Serving: 29kcal

Ingredients

Vine leaves 60
Rice (raw) 50 g
Spring onions 100 g
Yellow pepper 70 g
Currants 1 tbsp
Tomato paste 2 tbsp
Chopped flat-leaf parsley 2 tbsp
Tbsp chopped mint 1 tbsp
Salt, pepper, 1 pinch of sugar
Garlic 2 cloves

Preparation

Separate the vine leaves and remove the stems. Soak in water for approx. 30 minutes, then drain. Finely dice the spring onions and peppers; mix with the rice, currants, parsley and mint. Season with salt, pepper, cumin.
When you are ready to stuff the leave, place them on the worktop with the top side facing downwards. Place a teaspoon of rice mixture on each vine leaf at the stem base, fold the leaves left and right and roll in towards the tip.
Place the stuffed vine leaves in a wide saucepan and add lemon slices, salt and oil. Pour enough water to just cover the vine leaves, then weigh them down with a plate so that they cannot unroll again. Put the lid on and simmer over medium heat for approx. 45 min.
Tip: Use low protein rice instead of normal rice.