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Vine leaves stuffed with rice, mint and chives

Vine leaves stuffed with rice, mint and chives

Vine leaves stuffed with rice, onion, mint and chives, simmered with lemon.

Active time1 h

Cooking45 min

Total1 h 45 minResting : 10 min

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Ingredients

  • 15 g fresh chives
  • 1 lemon
  • 15 g mint
  • 100 g onions
  • 500 ml water
  • 40 vine leaves in brine
  • 40 ml olive oil
  • 200 g dry short-grain rice

Preparation

  1. Rinse the leaves to remove the brine. Rinse the rice. Peel and finely chop the onion. Wash and finely chop the mint and chives. Squeeze the lemon. Mix the uncooked rice, onion, herbs and half the oil.

    15 g fresh chives
    1 lemon
    15 g mint
    100 g onions
    40 vine leaves in brine
    40 ml olive oil
    200 g dry short-grain rice
    • colander
    • knife
    • mixing bowl

  2. Lay each leaf out with its veins facing upwards. Place a small spoonful of filling near the stalk, fold in the sides, then roll up without making it too tight, as the rice will expand. Pack the rolls snugly into a saucepan, seam-side down.

    • saucepan
    • spoon

  3. Pour in the water, lemon juice and remaining oil. Place a small heatproof plate on top of the rolls to hold them in place. Cover and simmer gently for 40 to 45 minutes until the rice is tender. Leave to rest off the heat for 10 minutes.

    500 ml water
    • saucepan
    • plate
    • lid

Allergens

No allergens identified in the ingredients.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Vine leaves stuffed with rice, mint and chives