Ingredients
200g of grape vine leaves
2 tablespoons of pine nuts
1 cup of long grain rice
1 teaspoon chopped mint
1 teaspoon chopped parsley
Juice of 1 lemon
1 cup of water
1 tablespoon of tomato paste
1 cup of white wine
1 tablespoon of olive oil
Pepper
Method
1. Saute onion in olive oil until transparent.
2. Add pine nuts and rice and stir until golden.
3. Add water and lemon juice and cook for about 10 minutes, until water is absorbed.
4. Remove from heat and add seasonings.
5. Place 1 tablespoon of filling into a leaf and roll into a parcel.
6. Place each filled leaf parcel into a greased casserole dish.
7. Mix the wine and tomato paste together and pour over the vine parcels.
8. Bake for 1/2 hour at 180 Celsius (356 Fahrenheit).
Stuffed vine leaves are called dolmades in Greece, and koupepia in Cyprus.
Recipe Stars
Grape vine leaves contain polyphenols such as flavonols, catechins and stilbenes. Polyphenols are plant compounds with antioxidant and anti-inflammatory properties that may lower blood sugar, blood pressure, and heart disease risk.