Grape Leaf Rolls with Rice Filling

Ingredients

• 100 g rice
• 2 tbsp olive oil
• 1 small onion
• 20 grape leaves (raw or cooked)
• 1 tbsp chopped dill
• 1 tbsp chopped mint
• 2 tbsp chopped parsley
• Salt
• Pepper
• 1 tbsp butter
• 100 g mayonnaise
• juice of one lemon
• 20 pitted olives
• 5 tbsp paprika cubes (softened with butter and a touch of garlic)
• 2 tbsp anchovy fillets
• 2 marinated artichoke hearts

Instructions

1. 1.

   Sauté onion cubes in olive oil, add rice, briefly sauté, then add water and simmer until tender.

2. 2.

   Before cooling, mix in butter and herbs.

3. 3.

   Meanwhile wash grape leaves; if raw, blanch them in plenty of water until soft, rinse cold, and drain.

4. 4.

   Cut 4 x 40 cm squares from parchment paper and place four grape leaves on each without gaps.

5. 5.

   Divide rice into four portions, mix each with a filling, season, then spread thinly onto the leaves. Roll tightly using parchment paper, wrap the rolls in the paper, and refrigerate for 1 hour to rest.

6. 6.

   Season mayonnaise with lemon juice.

7. 7.

   Unwrap the rolls from parchment paper, slice into rounds with a sharp knife, and serve with mayonnaise and baguette.