7. Ingredients
• 2 cups jar vine leaves in brine
• 2 onions, chopped
• 1 red bell pepper, cored and finely diced
• 2 cloves garlic, chopped
• 2 tablespoons olive oil
• 3/4 cup arborio or short-grain rice
• 2 tablespoons lemon juice
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped flat-leaf parsley
• Salt and pepper
8. Stuffed Vine Leaves
1-Drain and carefully separate the vine leaves. If necessary,
cut off the stems with scissors. Set aside any damaged
leaves.
2-In a saucepan over medium heat, soften the onion,
pepper and garlic in the oil. Add the rice and cinnamon and
stir well to coat
3-Continue cooking, stirring frequently, until all the broth
has been absorbed, about 10 minutes. Add the remaining
ingredients. Season with salt and pepper. Pour into a large
bowl and let cool, stirring frequently.
4-Drain the vine leaves and pat them dry. On a flat work
surface, lay 1 undamaged leaf veined side up. Place about
22.5 ml (1 1/2 tablespoons) of filling in the middle of the
leaf. Fold the stem end of the leaf over the filling. Fold up
the sides to hold in the filling and roll up tightly. Repeat for
the remaining filling and leaves.
5-Place the stuffed vine leaves seam side down and side by
side in a round saucepan of about 9 inches. You may have
more than 1 row. Cover with the remaining leaves then
cover with a plate.
6-With the rack in the middle position, preheat the oven to
180°C (350°F).
9.
10.
11.
12. -In a saucepan over
medium heat, soften
the onion, pepper
and garlic in the oil.
Add the rice and
cinnamon and stir
well to coat
18. • Continue cooking, stirring
frequently, until all the broth has
been absorbed, about 10 minutes.
19. Pour into a large
bowl and let cool,
stirring frequently.
20. On a flat work surface, lay
1 undamaged leaf veined
side up
21.
22. Place about 22.5 ml (1
1/2 tablespoons) of filling
in the middle of the leaf.
Fold the stem end of the
leaf over the filling. Fold
up the sides to hold in
the filling and roll up
tightly.
