Ingredienti
Foglie di vite0.5 kilogram
Riso Egiziano2 cup- Parsley, chopped0.5 bunch
- Dill, chopped0.5 bunch
- Tomatoes, peeled and chopped3 pieces
- Onion, chopped1 piece
Aglio2 clove
Olio1 tablespoon- Vegetable broth cube, Maggi1 cube
- Salt, or to taste1 teaspoon
Pepe1 teaspoon
Cumino1 teaspoon
Coriandolo Secco1 teaspoon
Menta essiccata1 teaspoon- Hot water1 cup
Passi
- 1
In a large frying pan over heat, sauté the onion and garlic in a little oil, then add the peeled tomatoes, parsley, dill, salt, pepper, cumin, and dried mint to the onion and stir the mixture slightly.
5 minUtensili necessari:
Padella - 2
Add the rice to the onion mixture and stir until the water evaporates, then remove the frying pan from the heat and set aside to cool the mixture.
5 min - 3
Lay out the grape leaves, stuff them with the rice mixture, and arrange them in a large pot.
5 minUtensili necessari:
Pentola - 4
Mix a cup of hot water with the vegetable broth cube, olive oil, and salt, and add it to the pot, then place it over heat until the water evaporates and it cooks.
5 min - 5
Remove the pot from the heat, pour the grape leaves onto a large plate, and serve hot or cold with lemon slices.
5 min
Fatti nutrizionali
Foglie di viteper 100gRiso Egizianoper 100gAglioper 100gOlioper 100gPepeper 100gCuminoper 100gCoriandolo Seccoper 100gMenta essiccataper 100g* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.