Saturated fat 15g
Fiber (NSP) 2.9g
Stuffed vine leaves
A traditional Greek recipe that comes in many guises. This vegetarian version is richly flavoured with fresh herbs, lemon and a little chilli. Serve as a starter or vegetarian main course or as part of a butter spread.
225g/8oz packet preserved vine leaves, drained.
1 onion, finely chopped
½ bunch of spring onions, finely chopped.
60ml/4 tbsp chopped fresh flat leaf parsley
10 large mint sprigs, chopped
finely grated rind of 1 lemon
2.5ml/1/2 tsp crushed dried chillies
7.5ml/11/2 tsp fennel seeds, crushed
175g/6oz/scant 1 cup long grain rice
120ml/4fl oz/1/2 cup extra virgin
lemon wedges and mint leaves, to garnish (optional)
1 Rinse the vine leaves in plenty of cold water, put in a bowl, cover with boiling water and leave for 10 minutes. Drain thoroughly.
2 Ina bowl, mix together the onion, spring onions, parsley, mint lemon rind, chilli, fennel seeds, rice and 25ml/11/2 tbsp of the olive oil. Mix thoroughly and season with salt.
3 Place a vine leaf, veined side facing upwards, on a work surface and cut off any stalk. Place a heaped teaspoonful of the rice mixture near the stalk end of the leaf.
4 Fold the stalk end of the leaf over the rice filling, then fold over the sides and carefully roll up into a neat cigar shape.
5 Repeat with the remaining filling to make about 28 stuffed leaves. If some of the vine leaves are quite small, use two and patch them together to make parcels of the same size.
6 Place any remaining leaves in the base of a large heavy-based saucepan. Pack the stuffed leaves in a single layer in the pan. Spoon the remaining oil over then add about 300ml/1/2 pint/11/4 cups boiling water.
7 Place a small plate over the leaves to keep them submerged in the water, Cover the pan and cook on a very low heat for 45 minutes.
8 Transferred the stuffed leaves to a serving plate and garnish with lemon wedges and mint, if you make.
Saturated fat 2.3g
Fiber (NSP) 0.5g
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