Stuffed vine leaves

Stuffed vine leaves


1 brown onion finely diced
3/4 cup cold pressed olive oil
1/2 cup short white rice
1/2 cup black rice
3 tbs sunflower seeds
3 tbs finely chopped parsley
2 tbs finely chopped mint
2 tbs finely chopped dill
2 x 900gm jar of pickled vine leaves
juice of 2 lemons
4 cups water
1 tsp salt


  1. in a small pot add black rice and 2 cups of water and cook until the rice is nearly completely cooked (about 30 mins). Remove from pot and drain excess water and allow to cool
  2. In a pot add 1/4 cup of olive oil and fry onion until translucent, add the uncooked white rice and sunflower seeds and fry for a few minutes
  3. Into the same pot stir 1 cup of water, chopped herbs and salt. Put the lid on and cook at low heat for 15 mins or until the water has absorbed.
  4. Cool mixture enough to be able to handle it easily and stir in black rice in preparation to roll into vine leaves
  5. Fold into vine leaves, pack tightly into a pot in rounds. On top add 1 cup of water, 1/2 cup of olive oil and juice of 2 lemons.
  6. invert a plate on top to keep stuffed vine leaves tightly packed
  7. Simmer on low for 45 mins with lid on and allow to sit for 2 hours with heat off to finish cooking
  8. serve hot or cold

Leave a Reply

Your email address will not be published. Required fields are marked *