You will need
175g vine leaves in brine
100g basmati rice
4 spring onions, finely sliced
2 plum tomatoes, finely chopped
1 garlic clove, peeled and crushed
2 tbsp finely chopped fresh mint
2 tbsp finely chopped fresh flat-leaf parsley
1 tsp toasted cumin seeds
¼ tsp ground cinnamon
Salt and freshly ground black pepper
2 lemons, thinly sliced
Method
1. Fill a large bowl with hot water and place the vine leaves in it for 30 minutes. Carefully remove and pat dry on kitchen paper.
2. Meanwhile in a separate bowl soak the rice in boiling water for five minutes. Drain well and return to the bowl with the spring onions, tomatoes, garlic, mint, parsley, cumin seeds and cinnamon. Season well.
3. Lay the vine leaves on a clean work surface and spoon a little of the filling into the centre of each one. Fold over the sides and then roll up to encase the filling, making a ‘sausage’ shape. (This should make about 20 parcels.)
4. Line the base of a large saucepan with the lemon slices and place the stuffed vine leaves snugly on top in a single layer. Cover with water and place an upturned plate directly on top of them. Cover the saucepan tightly and cook over a gentle heat for about an hour and a half, checking often that there is enough water to cover the stuffed vine leaf parcels, adding more hot water if necessary.
5. Leave the parcels to cool and then remove from the pan and chill until required.
Recipes, Slimming World’s 50 Free Green Recipes
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