 5-6servings
½ kilo (1 lb. 2 oz) long-grain rice, wash and stained
½ kilo (1 lb. 2 oz) fresh or preserved vine leaves
2-3 spring (fresh) onions, finely sliced
2 tablespoons parsley finely chopped
2 tablespoons dill, finely chopped
1 teaspoon mint
300 grams (5 oz) olive oil
Juice of one lemon
Salt-pepper
Wash the vine leaves well, scald them with boiling water and place them
on a
platter.
Prepare the stuffing as follows:
Saute the onions in the olive oil lightly. Add the washed and strained
rice,
the chopped parsley and dill, the mind, a small amount of water, salt
and
pepper and let these cook for about 10 minutes. Remove from heat and
let the mixture cool.
Place a teaspoon of the stuffing near the base of the leaf (at the stem
end)
and fold it as follows:
Press the stuffing into a small sausage-like shape and fold over it
the stem end and both edges-towards the middle-inwards. Then roll the
stuffed leaf over to make a tight small bundle. Line the bottom of a
pot with vine leaves and lay the stuffed leaves in circles. When one
layer is finished, begin a new one on its top. Add same water and lemon
juice and cover the last layer of stuffed leaves with an inverted plate
to prevent the leaves from coming apart. Cook on medium heat for an
hour and a half. Serve cold.
Enjoy! |
