Stuffed Vine Leaves

Preparation time approx. 40 minutes 

+ 30 minutes in water 

+ 90 minutes cooking time + time to cool

INGREDIENTS

Makes 20

FILLING:

25 g pistachios, shelled and salted

50 g sultanas

150 g A.Vogel Naturreis*

1 shallot, chopped

1 clove

1 bay leaf

1 tbsp lemon olive oil (see page 20)

25 g pine nuts

1 pinch of ground cinnamon

400 ml water

1 Plantaforce vegetable bouillon cube

Small handful of fat leaf parsley

Small handful of peppermint

Herbamare Spicy

freshly ground pepper

20 vine leaves in brine, from the delicatessen

1 lemon

1. Carefully separate the vine leaves and place in cold water for 30 minutes.  for the flling, cut the pistachios roughly and the sultanas fnely. Wash the rice and drain. Briefy cook the shallots, clove and  bay leaf in the oil. Add the rice, pistachios, sultanas, pine nuts and  cinnamon and cook well. Add the water and the Plantaforce cube**. Cook, partially covered, at a low heat for 45 minutes until the liquid has been absorbed. Remove the clove and bay leaf. Leave to cool.

2. Finely chop the parsley along with the stems and the peppermint. mix with the rice and season to taste. drain the vine leaves, dry off and lay out, underside upwards. If necessary, cut away the existing stems. Put approx. 1 tbsp of the rice mixture on each leaf, fold the edges in from the side over the flling and roll up. Put into a pan, barely cover with water and weigh down with a plate. Bring to the boil and simmer, covered, over a low heat for about 45 minutes. Pour off remaining liquid.

Serve lukewarm or cold with slices of lemon.

The rolls can be made in late spring using the unsprayed leaves of dessert grapes as long as the leaves are still soft and not bitter. Blanch these a few at a time in very salty water for 30 seconds and pour cold water over them. Brown rice can be used in place of A.Vogel Naturreis*

Per roll approx. 1 g protein, 2 g fat, 8 g carbohydrate, 234 kj/56 kcal

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