Recipe of Stuffed Vine Leaves

Ingredients:-

Long Grain Brown Rice                                  175 gm

Salt and pepper                                               to test

Butter or Margarine                                         50 gm

Leeks, trimmed, Washed                                450 gm

and cut into thin slice

Unsalted peanuts, roughly chopped               175 gm

Dried apricots, snipped into small pieces       115 gm

Fresh chopped thyme                                     2x35 ml tbs.

Grated rind and juice of lemon                       01 Lemon

Egg (beaten)                                                   01

Packet vine leaves in brine                          225 gm packet

Vegetable stock                                              450 ml

Green salad, to accompany.

Cooking Method:

1.    Cook the rice in boiling salted water until just tender (about 30 minutes). Drain.

2.    Heat the butter in a frying pan, add the leeks and nuts and fry for a few minutes until the leeks have softened. Transfer to a bowl; stir in the rice, apricots, thyme and lemon rind. Season well and stir the beaten egg in.

3.    Meanwhile, drain the vine leaves and boil for 5 minutes; drain and rinse under the cold tap, cool.

4.    Divide the stuffing between the vine leaves. Fold up to form parcels and place, scam  side down, in ovenproof dishes. The parcels should be placed close together in a single layer but not jammed together too tightly. Pour the stock and lemon juice over the parcels. Cover tightly and bake in the oven at 220 C/425 F/ Gas Mark 7 for about 30 minutes until piping hot.

5.    Serve with a green salad.

Cooking tip

If the leaves have any holes, fold them carefully to prevent the filling brushing out