The bright green color of spring is gradually changing in a darker green. The vineleaves have grown already large enough to protect the future bunches of grapes against the burning sun. I really hope that I will not influence this precious process by stealing a few of those larger leaves for a try out recipe 🤫.
The first step is to wash the leaves and remove the stems. Parboil the leaves in salted water for approximately 3 minutes. Drain carefully ( the leaves have to remain intact ). Store the leaves in a large plastic bag in the freezer if you don’t use them immediately.
The second step is to prepare the filling. For 15 little packages I use 80 grams of risotto rice, 1 little onion, 2 garlic cloves, 2 table spoons of raisins, 2 table spoons of pine nuts, 1 table spoon of fresh parsley, 1 table spoon of fresh Moroccan mint, cinnamon, chili powder, the juice of 1 lemon, pepper and salt.
Chop and fry the onion and garlic in a drizzle of olive oil. Bake and stir for a few minutes. Add the rice. Bake for a few minutes until glazy. Add the pinenuts, raisins, parsley, mint, a large pinch of cinnamon, a little pinch of chili powder, 1,5 table spoon of lemon juice. Bake for a few more minutes. The rice wilk remain hard. Cool down. Taste, add pepper and salt.
Put a large teaspoon on each leaf and create a small cigar.
Cover a low pan with remaining leaves or baking paper. Spread the stuffed vine leaves. Fill the pan with the leftover of the lemon juice, a drizzle of olive oil and water. Put a small plate on the stuffed vine leaves. Allow to simmer for approximately 20-25 minutes, until the rice is ready. Remove the stuffed vine leaves from the pan and spread them on a plate. Store in the fridge. Serve cool with low fat Greek yogurt seasoned with pepper and salt.
One thought on “Fresh vine leaves”
How wonderful!!! These leaves can hold so many delights.
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