Stuffed Grape Leaves

Ingredients

• 2 shallots
• 1 tbsp Sesame oil
• 50 g whole grain rice
• 130 ml water
• 2 tbsp raisins
• 2 tbsp toasted pine nuts
• 4 stalks coriander
• 0.5 tsp cinnamon
• 20 grape leaves from brine (Greek grocery)
• 3 tbsp Lemon juice

Instructions

1. 1.

   Peel and chop the shallots. Heat sesame oil in a pot, sauté the shallot cubes until translucent. Stir in the rice, let it toast slightly, then add water, bring to boil, cover and simmer on very low heat for about 30 minutes until liquid is absorbed. Mix in raisins and pine nuts. Wash coriander, shake dry, finely chop and stir in with cinnamon.

2. 2.

   Rinse grape leaves under cold water, pat dry. Place two leaves over each other; use one leaf only if they are very large.

3. 3.

   Spoon a heaping tablespoon of filling onto the stem side of each leaf, fold the sides inward, and roll up tightly.

4. 4.

   Place rolled leaves in a casserole dish, drizzle with lemon juice, cover with water, and simmer covered for 30 minutes on low heat. Then cook uncovered for another 10–15 minutes until almost all liquid has evaporated.

5. 5.

   Let the grape leaves cool in the remaining cooking broth. Arrange them in a bowl and serve.