Rice-Stuffed Vine Leaves
- Ready In:
- 40mins
- Ingredients:
- 11
- Yields:
-
8 vine leaf parcels
- Serves:
- 4
ingredients
- 150 g mixed long grain and wild rice blend
- 4 garlic cloves, crushed
- 100 g button mushrooms
- 6 spring onions
- 100 g ham, shaved
- 3 tablespoons olive oil
- salt, to taste
- fresh ground black pepper, to taste
- 1 teaspoon dried oregano
- 100 g feta cheese
- 8 grape leaves
directions
- Cook the rice in a large pan of boiling water according to the packet instructions, or until tender. Drain and transfer to a bowl.
- While the rice is cooking, peel and crush the garlic, trim and slice the spring onions and shred the ham.
- Heat half of the oil in a pan, preferably non-stick, (you will probably need more oil if you are not using a non-stick pan) and sauté the mushrooms and garlic for 3 minutes, or until they have softened; add the spring onions and ham and cook for another 2 minutes.
- Remove the pan from the heat, and toss the mixture with the cooked rice, season to taste, stir in the oregano, crumble in the cheese and mix until all the ingredients are well-combined.
- Lay the vine leaves on a work space and spoon a little of the rice mixture onto the centre of each leaf, then fold over the edges and roll up tightly.
- Heat the remaining oil in the cleaned pan, add the stuffed vine leaves and sauté over a gentle heat for 5 minutes, turning once.
- The vine leaves may be served hot or at room temperature.
- Note: Vine leaves are sold in gourmet delicatessens and in some supermarkets. If you are unable to get vine leaves, you can make this recipe using 8 green cabbage leaves. To prepare the cabbage leaves, add them to simmering water for 1 minute, or until wilted, and drain thoroughly.
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Reviews
-
Bluemoon, thanks for a great recipe! These were delicious! I found I didn't need to add any salt because of the feta. I made about 25 mini parcels. Perfect to take for a party or potluck. Will definitely make again. A little salty though, I recommend rinsing the leaves first if you are using then from a can or jar.
RECIPE SUBMITTED BY
July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority!
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<br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!