Stuffed vine leaves recipe

Recipe for stuffed vine leaves in our easy vegetarian recipes collection.

Recipe ingredients

• 1 cup brown rice olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• Salt and freshly ground black pepper
• 8 ounces peeled bottled or canned chestnuts
• 1 to 2 tablespoons butter
• 4 ounces mushrooms
• 2 tomatoes, peeled and chopped
• 1 teaspoon dried mixed herbs
• 20 vine leaves

How to make stuffed vine leaves

• Wash the rice in several changes of cold water.
• Heat 1 tablespoon oil in a heavy bottomed pan and fry the onion and garlic until translucent.
• Stir in the rice and cook for a few minutes before covering with boiling water. Use about 2/3 water to 1/3 rice by volume.
• Bring back to the boil, then cover the pan and turn the heat down very low.
• The rice should be cooked in about 40 minutes.
• Meanwhile, drain the chestnuts and chop them finely.
• Heat the butter in a pan and add the mushrooms.
• When they are tender, add the tomatoes, chestnuts and herbs.
• Stir once or twice and remove from the heat.
• When the rice is cooked, mix it thoroughly with the nut stuffing and check the seasoning.
• Use it, by the spoonful, to stuff the vine leaves.
• Pack them into an ovenproof dish, brush with olive oil and cover the dish with foil.
• Heat through in the oven.
• Stuffed vine leaves are best eaten hot, but they are good cold too, if you have any left over.

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