Stuffed Vine Leaves | RICARDO

Ingredients

• 2 cups (500 ml) jar vine leaves in brine
• 2 onions, chopped
• 1 red bell pepper, cored and finely diced
• 2 cloves garlic, chopped
• 2 tablespoons (30 ml) olive oil
• 3/4 cup (180 ml) arborio or short-grain rice
• 1/4 teaspoon (1 ml) ground cinnamon
• 1 1/2 cups (375 ml) chicken broth
• 1/4 cup (60 ml) Zante currants
• 1/4 cup (60 ml) pine nuts, toasted and coarsely chopped
• Grated zest of 1 lemon
• 2 tablespoons (30 ml) lemon juice
• 2 tablespoons (30 ml) chopped fresh mint
• 2 tablespoons (30 ml) chopped flat-leaf parsley
• Salt
• pepper
• 2 1/2 cups (625 ml) chicken broth
• 4 cloves garlic, peeled and halved
• 1 lemon, cut into slices
• 1 bay leaf
• 1 stick cinnamon