We are back in the swing of lunchboxes for Term 3 and I thought that I would add rice stuffed vine leaves or ‘dolmades’ to the list of inclusions. My kids LOVE sushi. I mean, they are rice based and are wrapped in a green leaf – same, same, right?
So I thought that I would give some home made rice stuffed vine leaves a go.
I don’t know if I can call them ‘dolmades’ – the recipe isn’t traditional. Here is a dolmades recipe to compare.
They are quiet easy to prepare – well if you have a little time to roll them all up. But that’s the most labor intensive part of the activity.
I made so many that I actually dropped off a box for the teachers at preschool. I hope they enjoyed them, too.
Recipe: Rice stuffed vine leaves
- 1 jar of vine leaves
- 2 cups of rice
- 1/2 bunch of parsley
- 1/2 bunch of dill
- 1/2 bunch of mint
- 2 cloves of garlic
- 1 brown onion
- 1 lemon (for zesting)
- 1 tbsp olive oil
- salt and pepper
Mix together 2 cups of rice with the shredded herbs, lemon zest, finely grated garlic (I use a microplane), finely diced onion, olive oil and seasoning.
Rising the vine leaves. Drain the vine leaves. Take two vine leaves and place a tablespoon of rice mixture in the middle.
Fold in the sides and then roll up the vine leave.
Layer them in a baking dish. Lay any leftover leaves over the vine leaves then fill the dish with water until the vine leaves are covered.
Place a piece of baking paper and then foil over the vine leaves. Pop into a 180 degree oven for 30-40 minutes or until the rice is cooked.
Eat hot or allow to cool before transferring them into a container and keeping them in the fridge for school lunches.
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