Hi and welcome to our Veggie Kitchen. This week our recipe is for stuffed vine leaves, a lovely Greek dish and a real taste of the Mediterranean. If you can't get vine leaves use cabbage leaves instead.
INGREDIENTS SERVES 3 to 4
12 vine leaves
cup of cooked rice (or you could use Uncle Ben's microwave vegetable rice)
1 green oxo cube dissolved in half a pint of water. (about a mug full) or
half a pint of vegetable stock)
Blanche the vine leaves in a pan of hot water. Remove after 1 minute. If you are using cabbage leaves leave for 5 minutes to soften.
Grease an oven dish.
Place a vine leaf on a plate, put a teaspoon of the rice in the middle and fold over and roll up. Each roll should be placed in the oven dish, side by side.
Gently pour over your stock.
Put in the oven 180 Gas Mark 5 for about 20 minutes.
The liquid should be absorbed.
The vine leaves are best eaten cold with a slice of lemon, pitta bread and yogurt or humus.