Filled Wine Leaves
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 10) |
Ingredients
- 50 grape leaves
- 1 cup oil
- 0.5 ½ cup onion (s), finely chopped
- 1 cup shallot (s), finely chopped
- 0.5 ½ cup dill, finely chopped
- 1 cup rice (short grain rice)
- 2 lemon (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Scald the vine leaves with hot water, drain and allow to cool. Squeeze the lemons.
- Mix the rice, oil, onions, shallots and dill together well, season with salt and pepper, distribute in small portions on the vine leaves (leave a few) and roll the leaves into packets.
- Spread the remaining grape leaves on the bottom of a pot and arrange the rolled grape leaves in a circle. Put on a heavy plate so that the grape leaves cannot open during cooking, add the lemon juice and enough water to just cover everything. Cook on a low flame until the water is absorbed (approx. 30 minutes), then try whether the rice is soft and, if necessary, add water and let it simmer a little more.
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