Rice tart stuffed into vine leaves

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Served with dried fruits and yogurt

Instructions

  • In a tart pan (ca. 25cm) or a round small baking tray, spread ca. 300 gr vine leaves (1 vase). 
  • Mix in a bowl -the way you would do for stuffed vegetables-, 1/3 k glazed rice, 1 finely chopped onion, 1 trimmed carrot, 1 trimmed courgette, 1 finely chopped tomato, a lot of mint, parsley and dill, salt, pepper, oregano, a pinch of cumin and 1 pomegranate (if available).  
  • Put the rice inside the pan, cover with a thin layer of vine leaves and add an inch of water and oil, and place a plate on the top. Cover it with aluminium foil and bake it in the oven for around 30 min.
  • The rice tart is ready and the only difference with stuffed vegetables is that it has vine leaves wrapped around it, like a big dolmas. 
  • In a frying pan, caramelize 100 g butter, 100 gr finely chopped figs, 100 gr finely chopped dried grapes, 100 gr finely chopped apricots, 100 gr walnuts, 100 gr broken almonds, and 100 gr dates (if available).
  • In a different pan, sear only 100 gr of the broken pistachios (Aegina pistachios).
  • When the rice is ready, place some caramelized nuts and a few spoonfuls of yogurt (½ k sheep-milk Greek yogurt) on top of the rice. 
  • Serve with trimmed seared pistachio on top. 

INGEDIENTS

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for the recipe

300 gr vine leaves (1 vase)
1/3 k glazed rice
1 finely chopped onion
1 trimmed carrot
1 trimmed courgette
1 finely chopped tomato
a lot of mint
Parsley and dill
Salt, pepper
Oregano
A pinch of cumin
1 pomegranate (if available)
Caramelize 100 g butter
100 gr finely chopped figs
100 gr finely chopped dried grapes
100 gr finely chopped apricots
100 gr walnuts
100 gr broken almonds
100 gr dates (if available)
100 gr of the broken pistachios
½ k sheep-milk Greek yogurt

PHOTO

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