STUFFED VINE LEAVES

 

 

Ingredients

  • 1/2 kilo of rice
  • 400g of fresh vine leaves
  • Fresh dill
  • Fresh mint
  • 3-4 fine chopped spring onions
  • Salt and pepper
  • 1 tea cup of Acropolis extra virgin olive oil

Method

  • Cook the rice for 10-15 minutes.
  • Once cooked mix the salt, pepper, Acropolis extra virgin olive oil and fresh dill with the rice.
  • Add the onions and then once ready spoon onto vine leaves and roll up so that nothing falls out and everything is sealed.
  • Then warm all the vine rolls for 10 minutes until everything is cooked inside.