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Stuffed vine leaves
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Prep Time:
20 minutes
Cook Time:
17 minutes
Total Time:
37 minutes
Ingredients:
  • 13.80 gm olive oil
  • 1 small brown onion, finely chopped
  • 1 egg tomato, finely chopped
  • 75g (1/3 cup) medium-grain rice/calrose rice, cooked
  • 20.00 ml chopped fresh continental parsley
  • 12 vine leaves in brine, washed, dried with paper towel
  • 80ml (1/3 cup) vegetable liquid stock
  • 25g (5 tsp) butter
  • 2 eggs
  • 42.00 gm fresh lemon juice
  • Oregano leaves, to serve
Instructions:
  • In a non-stick frying pan over medium-high heat, sizzle 2 teaspoons of oil. Saute the onion until soft, for about 2-3 minutes. Toss in the tomato and cook for 3 minutes. Take off the heat and mix in the rice and parsley.
  • Lay vine leaves flat, vein-side up, then spoon 1 tablespoon of rice mixture in the center of each leaf. Fold in the sides and roll tightly. Lightly brush with oil and chill on a plate in the fridge.
  • In a saucepan, bring stock and butter to a boil, then reduce heat to low. Place eggs in a food processor and blend until frothy. Add lemon juice and continue to blend. With the processor running, slowly pour in the stock mixture. Blend until thickened. Pour the mixture into a pan over low heat, whisk continuously for 2 minutes until the sauce coats the back of a wooden spoon.
  • Present vine leaves accompanied by a flavorful sauce and garnish with oregano leaves for an added burst of flavor.

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