Brown rice and pine nut stuffed vine leaves
Served with a dollop of yoghurt sprinkled with sumac, these beautiful stuffed vine leaves are a perfect dish to share with friends.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- 1 cup (200g) medium-grain brown rice
- 1 1/2 cup (375ml) water
- 1/2 cup (80g) pine nuts
- 20 grams (¾ ounce) butter
- 1 medium brown onion (150g), chopped finely
- 1 teaspoon ground coriander
- 1/2 cup (80g) dried currants
- 120 grams (4 ounces) labne
- 1/2 cup loosely packed fresh mint leaves, chopped finely
- 1/2 cup loosely packed fresh dill leaves, chopped finely
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- 3/4 cup (200g) greek-style yoghurt
- 28 preserved vine leaves, approximately
- 1 teaspoon sumac
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