Stuffed Grape Leaves With Spiced Lentils Recipe

About this recipe

A gluten-free and vegetarian adaptation of a classic dish, featuring tender grape leaves stuffed with a flavorful mixture of spiced lentils, rice, and herbs. Perfect for a satisfying dinner.

Ingredients

• 500G White Pearl Italian Pudding Rice 500g
• 400 g 3 X Cooked Lentils 400 G - Bionsan
• - Sunita Lemon Juice Organic
• ( Daylesford Organic Green Pointed Cabbage
• - Bart Allspice Ground 40g
• - Tata Salt
• 100G Terre Exotique Winemaker'S Salt, 100G

Instructions

1. 1. Rinse 1 cup of rice in cold water and drain thoroughly.
2. 2. In a mixing bowl, combine the rinsed rice, 1 cup cooked lentils, 1/2 tsp ground allspice, 1/4 tsp salt, and 1/4 cup lemon juice. Mix well to create the stuffing.
3. 3. Rinse 30 cabbage leaves in hot water to soften them, then drain and pat dry.
4. 4. Place a heaping teaspoonful of the stuffing mixture on the dull side of each cabbage leaf near the edge. Roll the leaf tightly, folding in the ends after the first roll to secure the filling.
5. 5. Line the bottom of a 2 1/2-quart pan with a few cabbage leaves to prevent sticking. Arrange the stuffed rolls in compact rows inside the pan.
6. 6. Barely cover the rolls with water and sprinkle 1 tablespoon of salt over the top. Place a pottery plate or heatproof dish on top of the rolls to keep them intact during cooking.
7. 7. Cover the pan and cook on medium heat for 30 minutes. Then, lower the heat and simmer for an additional 30 minutes.
8. 8. Remove the pan from heat and let the rolls cool slightly before serving. Serve warm or at room temperature.