Stuffed vine leaves are one of my all-time favourites. Though they may sound simple—just rice, seasoning, lemon, and pickled vine leaves—they’re an incredibly satisfying snack or addition to a larger meal. This Greek or Middle Eastern classic is not only easy to prepare but also packed with antioxidants, making it a healthy, tasty treat.
Method
- Rinse the rice thoroughly.
- In a deep pan over medium heat, add the rice, olive oil, almond flakes, pine kernels, and spices; fry gently for a couple of minutes.
- Pour in the water and bring to the boil. Cover and simmer until the rice absorbs all the water.
- Allow the rice mixture to cool slightly. Meanwhile, dry the vine leaves and set them aside.
- Slice the lemon finely and add to the cooked rice (remove slices before rolling).
- Stir in the chopped parsley (or celery leaves) and a pinch of salt.
- Place a spoonful of the mixture onto each vine leaf and gently roll it up, removing the lemon slices beforehand.
- Top each stuffed vine leaf with the lemon slices for serving.
- Enjoy on their own or with tahini, hummus, or crunchy carrot/celery sticks. Yum!
