Stuffed Vine Leaves
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 10
- 1 salt
- ground beef
- ground pepper
- 2 cups chicken broth
- 50 vine leaves
- 3 onion finely diced
- 1 clove garlic diced
- 3 tablespoon parsley chopped
- 3 lemons juiced
- 3 tablespoon pine nuts (if desired)
- 2 tablespoon curry
- 2 tomatoes finely chopped
- 2 tablespoon tomatoe paste
- 3/4 cup extra virgin olive oil
- 1 lbs risotto rice (â½ kg)
- chicken stock (if desired)
- Carbohydrate 43.5403196317514 g
- Cholesterol 0 mg
- Fat 18.068935304011 g
- Fiber 1.89623550881458 g
- Protein 4.73273380821333 g
- Saturated Fat 2.47124652545509 g
- Serving Size 1 1 Serving (186g)
- Sodium 78.7151669488917 mg
- Sugar 41.6440841229368 g
- Trans Fat 0.750970129365783 g
- Calories 352 calories
In hot skillet add little olive oil, onions and garlic and cook gently. add ground beef chicken stock (if desired), ground pepper, chopped tomatoes and let it be finely cooked. Add the rice and pine nuts, parsley and continue to fry for a couple of minutes. Stir in a cup of water Cover and simmer on a low heat for 15 minutes until the water has been absorbed. set aside. Place the vine leaves smooth side down on a clean surface and heap a teaspoon of filling into the centre, then fold the stem end and sides over the filling and roll into a cigar shape. Line a heavy-based pan with some unfilled vine leaves, then tightly pack and layer the rolls, seam side down. Douse with the remaining olive oil, water and lemon juice, chicken broth and invert a plate over the pan to keep them packed firmly. Cover the pot tightly and simmer on a very low heat for one hour. Remove from heat, allow to cool.
