Stuffed Vine Leaves with Rice and Herbs
Ingredients
- 200g vine leaves, Almopia
- 1 cup short-grain rice Arosis
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 2 spring onions, finely chopped
- Fresh herbs (dill, mint, parsley), finely chopped
- Juice of 2 lemons
- Extra virgin olive oil Aenaon
- Salt Floros, pepper Batavia
Instructions
- In a large pan, heat olive oil and sauté the onion, garlic, and spring onions until soft.
- Add the rice and cook for a few minutes.
- Add the chopped herbs, salt, pepper, and half the lemon juice.
- Place a teaspoon of the filling on each vine leaf and roll tightly.
- Place the stuffed vine leaves in a pot, seam side down, and cover with water.
- Drizzle with olive oil and the remaining lemon juice.
- Cover and simmer for about 45 minutes.
- Serve warm or at room temperature.
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