Recipe by bluemoon downunder
Vine leaves stuffed with rice, mushrooms, garlic, spring onions, ham, feta and oregano: a flavoursome addition to a packed lunch or as part of a picnic hamper. Or serve them with lemon wedges, salad leaves and crusty bread for a complete meal. This recipe is from an International Masters '1001 recipes for pan or wok' recipe card.
Top Review by oloschiavo
Bluemoon, thanks for a great recipe! These were delicious! I found I didn't need to add any salt because of the feta. I made about 25 mini parcels. Perfect to take for a party or potluck. Will definitely make again. A little salty though, I recommend rinsing the leaves first if you are using then from a can or jar.
- 150 g mixed long grain and wild rice blend
- 4 garlic cloves, crushed
- 100 g button mushrooms
- 6 spring onions
- 100 g ham, shaved
- 3 tablespoons olive oil
- salt, to taste
- fresh ground black pepper, to taste
- 1 teaspoon dried oregano
- 100 g feta cheese
- 8 grape leaves
Directions See How It's Made
- Cook the rice in a large pan of boiling water according to the packet instructions, or until tender. Drain and transfer to a bowl.
- While the rice is cooking, peel and crush the garlic, trim and slice the spring onions and shred the ham.
- Heat half of the oil in a pan, preferably non-stick, (you will probably need more oil if you are not using a non-stick pan) and sauté the mushrooms and garlic for 3 minutes, or until they have softened; add the spring onions and ham and cook for another 2 minutes.
- Remove the pan from the heat, and toss the mixture with the cooked rice, season to taste, stir in the oregano, crumble in the cheese and mix until all the ingredients are well-combined.
- Lay the vine leaves on a work space and spoon a little of the rice mixture onto the centre of each leaf, then fold over the edges and roll up tightly.
- Heat the remaining oil in the cleaned pan, add the stuffed vine leaves and sauté over a gentle heat for 5 minutes, turning once.
- The vine leaves may be served hot or at room temperature.
- Note: Vine leaves are sold in gourmet delicatessens and in some supermarkets. If you are unable to get vine leaves, you can make this recipe using 8 green cabbage leaves. To prepare the cabbage leaves, add them to simmering water for 1 minute, or until wilted, and drain thoroughly.