Preparation: 60 minutes
Ingredients
- Vine leave (Make sure to select thin vine leaves)
- 1/2 Teacup olive oil
- 2 cups hot water
- 1/2 Lemon juice
Filling
- 2 Diced onions
- 2 cups rice
- Optional: 2 tablespoon pistachio
- 2 1/2 cups hot water
- 1 Teacup of olive oil
- 1 Tablespoon dried mint
- 1 Teaspoon pepper
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 2 Tablespoon raisin
- 2 teaspoons sugar
- 1 cup chopped parsley
Alternatives
- Try replacing rice with quinoa
Method
- Add 1/2 cup of olive oil into a saucepan under medium heat. Add the onion, salt, pistachio and stir until its pink
- Soak the rice in water. After draining it add it to the saucepan and stir for 1-2 minutes
- Add the cinnamon, dried mint, parsley, pepper, salt, sugar, raisin and stir
- Add half a cup of hot water and stir. Place the lid over and cook until the rice absorbs the water. Once cooked allow it to cool
- In the meantime, wash the vine leaves. Leave it in hot water for approximately 5 minutes, then rinse it in the water a few times
- Add the filling to each vine leave and wrap it ensuring the edges are closed. Similar to the image
- In a saucepan, place vine leave you haven’t used to protect the base of the saucepan. As you wrap each vine leave place it in the saucepan
- Use the remaining hot water, and olive oil and add some salt over the vine leaves. Place a flat porcelain plate on top and close the lid to cook on low heat for 35-40 minutes
- This can be served hot or cold and it can be served with yoghurt on the side
Gut Support
- Probiotics – Yoghurt
- Prebiotics – Onion
- Polyphenols – Olive oil