Nutritive Information
Per portion:-
Energy: 256kcals/1072kj
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Protein: 3.9g
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Fat: 15.8g
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Saturated fat: 2.3g
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Carbohydrate: 26.3g
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Sugar: 1.6g
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Fibre (NSP): 0.5g
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Calcium: 170mg
Ingredients
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Preserved vine leaves 225g/8oz packet , drained
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Onion 1 , finely chopped
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Spring onions ½ bunch , finely chopped
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Fresh flat leaf parsley chopped 60ml/4 tbsp
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Large mint sprigs 10, chopped finely grated rind of 1 lemon
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Crushed dried chilies 2.5ml/ ½ tsp
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Fennel seeds 7.5ml/1½ tsp , crushed
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Scant175g/6oz/
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long grain rice 1cup
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Extra virgin olive oil 120ml/4fl 0z/ ½ cup
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Salt
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Lemon wedges and mint leaves, to garnish (optional)
Instructions
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Rinse the vine leaves in plenty of cold water. Put in a bowl, cover with boiling water and leave for 10 minutes. Drain thoroughly.
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In a bowl, mix together the onion, spring onions, parsley, mint, lemon rind, chili, fennel seeds, rice and 25ml/ 1½ tbsp of the olive oil. Mix thoroughly and season with salt.
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Place a vine leaf, veined side facing upwards, on a work surface and cut off any stalk. Place a heaped teaspoon ful of the rice mixture near the stalk end of the leaf.
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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.
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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.
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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/ ½ pint/ 1¼ cups boiling water.
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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.
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Transfer the stuffed leaves to a serving plate and garnish with lemon wedges and mint, if you like.
