Vine leaves stuffed with rice recipe

  • Serves 4
  • 30 mins to prepare and 1 hr to cook
  • 562 calories / serving
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128515 vine leaves stuffed with rice and dried fruit HERO

Mix all the ingredients together for the filling and reserve. Lay the vine leaves out flat with the veins facing upwards. Place some of the filling on the vine leaf and fold the bottom edge back over the leaf and just onto the filling. Roll the leaf into a tube shape and secure with a cocktail stick to hold in place.

Once all the leaves have been stuffed and rolled, arrange in a casserole dish and mix the cold water with the tomato puree. Pour this mixture over the leaves into the casserole dish an cover the dish with foil.

Bring the casserole to the boil, reduce to a gentle simmer and cook until all the liquid has been absorbed and the leaves are soft. Cool slightly and sprinkle with more grated parmesan before serving.

  • Ingredients

  • For the vine leaves

  • 16 preserved vine leaves, rinsed and patted dry
  • 1tbsp tomato puree
  • 500ml cold water
  • 16 cocktail sticks
  • For the filling

  • 2 onions, finely chopped
  • 200g long grain rice
  • 100g raisins
  • 100g pine nuts, toasted
  • 100g parmesan cheese, grated
  • 1tbsp mint, finely chopped
  • salt
  • pepper
  • Energy 2355kj 562kcal 28%
  • Fat 26g 37%
  • Saturates 6g 32%
  • Sugars 23g 26%
  • Salt 1g 17%

of the reference intake
Carbohydrate 67.5g Protein 18.4g Fibre 4.2g


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