Rinse 24 vine leaves weighing 180 g. Soften 120 g onion in 20 g of the 45 g oil for 5 minutes.

Ingredients

• 180 gGrape leaves, canned
• 180 gRice, white, long-grain, regular, raw, unenriched
• 120 gOnions, raw
• 20 gDill weed, fresh
• 12 gSpearmint, fresh
• 70 gLemon juice, raw
• 45 gOil, olive, salad or cooking
• 520 gBeverages, water, tap, drinking
• 5 gSalt, table

Method

1. Rinse 24 vine leaves weighing 180 g. Soften 120 g onion in 20 g of the 45 g oil for 5 minutes.
2. Stir in 180 g rice, 20 g dill, 12 g mint and 5 g salt for 3 minutes. Put exactly 14 g filling on each leaf, fold sides and roll 24 small parcels.
3. Place rolls seam-side down in a pot, cover with 70 g lemon juice, the remaining 25 g oil and 520 g water. Simmer covered 30 minutes at 95 °C.
4. Rest 10 minutes; rice absorbs liquid and serve three rolls each as a small course.