Stuffed Vine Leaves with Long Grain Rice

Rinse long grain rice, drain well. Dip vine leaves briefly in boiling water, then in cold water, drain, lay out about 32 pieces on kitchen roll. Finely dice onions, heat olive oil in saucepan on 2 or automatic heat 7 to 8, sauté onions and long grain rice until translucent. Add the pine nuts, herbs, sugar, pepper and chicken stock, bring to the boil briefly and leave to swell for about 20 minutes in the closed saucepan on the switched-off heat.

Put the long grain rice, which has cooled down a little bit, in heaps on the vine leaves, roll the leaves into small roulades. Place the roulades tightly together in a saucepan, cover with olive oil, juice of one lemon and water, weigh down with a plate, let them bubble and cook in the closed saucepan for about half an hour on 1 or automatic cooking zone 4 to 5. Cool the stuffed vine leaves, arrange, perhaps garnish with lemon slices.

Oil covered in the refrigerator about 3 days, Stuffed vine leaves should be served as an entrée or possibly small snack.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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