Stuffed vine leaves


20 vine leaves
1 mug brown rice
tablespoon olive oil
chopped fresh herbs (I used mint and coriander)
fleur de sel and pepper
juice of 1 lemon
2 and a bit mugs cold water


In a bowl mix the rice with oil and chopped herbs, lemon juice and salt and pepper.


Take a vine leaf and place a dessert spoon of rice in the middle of the leaf, fold it up into a small parcel and then place in a deep frying pan.


Ideally you need to pack the whole pan full of vine leaves in order for them not to open up while cooking... for me this was 22 leaves!


Add the cold water and cover and simmer until all the water has gone.

Some of the rice escapes... but most stays in!

Some of the rice escapes... but most stays in!

Ideal to take for lunch at work or serve at home with salad or hummus...