Brown rice and pine nut stuffed vine leaves
Served with a dollop of yoghurt sprinkled with sumac, these beautiful stuffed vine leaves are a perfect dish to share with friends.
- 40 mins cooking
- Makes 28 Item
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Ingredients
Brown rice and pine nut stuffed vine leaves
- 1 cup (200g) medium-grain brown rice
- 1 1/2 cup (375ml) water
- 1/2 cup (80g) pine nuts
- 20 gram (¾ ounce) butter
- 1 medium brown onion (150g), chopped finely
- 1 teaspoon ground coriander
- 1/2 cup (80g) dried currants
- 120 gram (4 ounces) labne
- 1/2 cup loosely packed fresh mint leaves, chopped finely
- 1/2 cup loosely packed fresh dill leaves, chopped finely
- 2 teaspoon finely grated lemon rind
- 2 tablespoon lemon juice
- 3/4 cup (200g) greek-style yoghurt
- 28 preserved vine leaves, approximately
- 1 teaspoon sumac
Method
Brown rice and pine nut stuffed vine leaves
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1Bring rice and the water to the boil in a medium saucepan; cook, covered, over low heat 25 minutes or until tender. Remove from heat; stand, covered, 10 minutes.
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2Meanwhile, stir pine nuts in a medium frying pan over medium heat until toasted lightly. Transfer to a large bowl.
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3Heat butter in same frying pan over medium heat; cook onion and ground coriander, stirring, until browned and soft.
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4Add onion mixture and rice to large bowl with currants, labne, herbs, rind and half the juice; stir to combine. Season to taste.
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5Combine yoghurt and remaining juice in a small serving bowl; season to taste.
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6Rinse vine leaves in cold water. Drop leaves into a large saucepan of boiling water, in batches, for a few seconds, transfer to a colander; rinse under cold water, drain well. Place a vine leaf, smooth-side down, on bench; trim large stem. Place a tablespoonful of rice mixture in centre. Fold stem end and sides over filling; roll up firmly.
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7Serve rolls, drizzled with a little olive oil if you like, with yoghurt mixture sprinkled with sumac; scatter with some extra mint leaves.
Notes
Vine leaves are available from Middle Eastern food shops and some delicatessens. If vine leaves are too small you can use 2 leaves together.
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