Stuffed Vine Leaves

April 25, 2011 at 1:18 PM

Ingredients:

• 1/2 lb. vine leaves (225 gr.)
• 1 cup cooked brown rice (250 mL)
• 1/2 chopped tomato
• 1/4 cup chopped pine nuts (60 mL)
• 1/2 cup parsley, finely chopped (125 mL)
• 2 tsp. dried mint (10 mL)
• 1 tsp. sea salt (5 mL) (optional)
• 1-1/2 cup pure water or vegetable stock (375 mL)
• 5 tbsp. lemon juice (75 mL)
• 4 garlic cloves, minced

Preparation:

1. Dip vine leaves a few at a time in boiling water.
2. Prepare the filling by mixing rice, tomato, pine nuts, parsley, mint, seasoning and 1/4 cup (60 mL) of water or stock.
3. Place 1 tsp. of the mixture in the centre of a leaf. Fold the tip and the stem end of each leaf towards the centre. Fold sides in toward the centre then roll leaf gently to give a torpedo shape.
4. Lay rolled leaves neatly in a pan, and add 1 cup (250 mL) ofthe water or stock. Sprinkle with lemon juice and seasoning, then cover with a plate to prevent movement.
5. Simmer gently for 1 hour, then drain off the remaining stock and mix with crushed garlic.
6. Pour over vine leaves and simmer for a few more minutes. Serve hot with the sauce or cold sprinkled with lemon juice.

Serves 2 to 4

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Recipe Copyright (c) 1991, "Guilt-Free Indulgence", Health Coach Systems International Inc. 6th Ed. www.healthcoach.com

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