Vine leaves stuffed with rice and mint
Vine leaves stuffed with uncooked rice, onion and mint, simmered with lemon and olive oil, without dill.
Active time1 h
Cooking1 h
Total2 hResting : 15 min
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Ingredients
- 2 lemons
- 20 g mint
- 150 g onions
- 700 ml water
- 60 vine leaves in brine
- 50 ml olive oil
- 300 g dry short-grain rice
Preparation
Rinse the leaves and immerse them in boiling water for 2 minutes, then drain.
60 vine leaves in brine- saucepan
- colander
Rinse the rice. Peel and chop the onion, and wash and chop the mint. Squeeze the lemons. Mix the uncooked rice, onion, mint, half the juice and half the oil.
2 lemons20 g mint150 g onions50 ml olive oil300 g dry short-grain rice- colander
- knife
- mixing bowl
Lay a leaf with the veins facing upwards. Place a small spoonful of filling near the stalk, fold in the sides, then roll loosely to allow the rice to expand. Repeat; line the bottom of a saucepan with the damaged leaves and arrange the rolls snugly on top.
- saucepan
Pour in the 700 ml of water and the remaining juice and oil. Place a small heatproof plate on top to hold the rolls in place. Cover and simmer for 45 to 50 minutes, until the rice is cooked. Leave to cool slightly for 15 minutes before serving.
700 ml water- plate
- saucepan
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