John Myers
Stuffed Vine Leaves with Rice
The perfect stuffed vine leaves with rice recipe with a picture and simple step-by-step instructions.
- 125 ml Olive oil
- 3 Shallots
- 150 g Long grain rice
- 4 tbsp Chopped mint
- 175 ml Lemon juice
- 250 ml Water
- 40 g Pine nuts
- 175 ml Water
- Salt and pepper
- 250 g Grape leaves
- 2 tbsp Olive oil
- Peel the shallots, dice finely. Heat the oil in a pan and let the shallots sauté the pine nuts. Mash the pine nuts lightly with a fork. Add rice, mint and half of the lemon juice. Salt and pepper to taste. Pour in 250 ml water and bring to the boil, then reduce the heat and simmer for about 10 minutes.
- Rinse the wine leaves under running water and carefully separate them. Drain, then dry on kitchen paper. Cut the beverages with scissors. Line a pot with a lid (20 cm) with a few leaves. Select the largest leaves for the filling and the smaller ones with the Fill gaps .
- Place the leaves with the shiny side down on a work surface. Put 1 tablespoon of the prepared filling in the center of each leaf, fold in the edges and roll up from the stem. Place the open side down side by side in the pot.
- Pour in the remaining lemon juice, 2 olive oil and about 175 ml of water until the vine leaves are covered. Cover the vine leaves with an upside-down plate and weigh the plate down with a small lid.
- Bring to the boil, then reduce the heat and simmer for 45 minutes. Let cool in the saucepan. Serve with tzatziki.
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