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450 g
2
tablespoons
1
1
2
150 g
6
tablespoons
2
tablespoons
2
tablespoons
50 g
100 g
Sauce
150 ml
275 ml
1
tablespoon |
jar or can
of vine leaves
vegetable
oil
small
onion, finely chopped
clove
garlic, crushed
dessert
apples, peeled, cored, and chopped
cooked
brown rice
orange
juice
chopped
mint
pine nuts,
or slivered almonds
dried
mulberries
dried
apricots, soaked, grained and chopped
salt and
pepper
chicken
stock
plain low
fat yoghurt
lemon
juice |
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Method :
Drain
the vine leaves, separate each roll carefully and spread them out in
a large bowl. Pour
on boiling water to cover and leave for 20 minutes. Drain
the leaves and pat them dry. Heat
the oil and fry the onion, garlic and apple over moderate heat for
3-4 minutes, stirring frequently. Stir
in the rice, orange juice, mint, nuts, and dried fruit. Season
with salt and pepper. Place
the leaves flat with the stalk end towards you.
Spoon
a little filling in the centre of each.
Roll
up from the bottom to enclose the filling and fold over the sides to
make tight, neat parcels. Arrange the stuffed leaves, joined sides down, in a large, shallow
baking dish. Mix
the stock, yoghurt and lemon juice, season with salt and pepper and
pour over the leaves. Cover
the dish with foil and bake in the oven at 325oF (170oC), Gas 3 for
45 minutes.
Serves 6
Note
: Serve hot, with green salad, or cold, as an appetizer.
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