| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Veg2, Vegetarian | 1 | Servings |
INGREDIENTS
| 1 | 8 oz pack vine leaves | |
| 1 | 4 ounces lon grain rice | |
| 2 | T | Olive oil |
| 1 | Spring onions, finely | |
| chopped | ||
| 1 | t | Fennel, chopped |
| 1 | t | Fresh mint, finely chopped |
| Salt and pepper |
INSTRUCTIONS
Drain the vine leaves of the brine from the packet, boil for 5 minutes in unsalted water then rinse in cold water. Cook the rice in 8floz water until tender. Saut the onions and fennel in the olive oil for 3-4 minutes, stirring occasionally. Add the rice and mint and season with salt and pepper. When the mixture is cool use ltsp to fill each vine leaf. Roll it up tightly, turning in the ends to make a parcel. Place them in a pan and cover with water. Lay a plate on top of the rolls so that they do not unroll during cooking. Simmer for 1 hour and serve hot or cold with yoghurt. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“All suffering can be traced back to people disobeying God”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 529
Calories From Fat: 261
Total Fat: 29.7g
Cholesterol: 0mg
Sodium: 713.9mg
Potassium: 784mg
Carbohydrates: 56.9g
Fiber: 10g
Sugar: 1.2g
Protein: 13.6g