Stuffed Vine Leaves Recipe

Rice mix

1 cup of rice

1 tsp cinnamon

1 tsp salt

1/2 onion

Some mint leaves or whatever other spice you prefer

2 tblsp olive oil

Juice of 1 lemon

1/4 cup sultanas

1/2 cup chopped walnuts or pine nuts (not chopped)

Approx 30 vine leaves

Juice of 1/2 lemon

4 tblsp olive oil

1.5 cups water

Oven proof dish

Cook the rice and cool then add all the other ingredients in the rice mix. Allow to cool.

Blanch the vine leaves (or if they were preserved in some way they are ready already).

Line the dish with a layer of vine leaves (use the duds that are torn or whatever)

Roll the rice mix in to the vine leaves

Place some vine leaves in the bottom of the dish then put the rolled vines on top. You can stack one layer on top of the other.

Pour over the water, the oil and the lemon juice and cover the dish with vine leaves and then foil.

Cook in a 180C oven for 45-60 mins until most of the liquid has been absorbed.

Serv hot or chilled with a squeeze of lemon.