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Save Recipe. MasterChef. Mezze is more than just food, it's a way of life. Learn secrets to the art of grazing with these delicious stuffed vine leaves. Featured in …

Feb 6, 2014 – Remove the leaves with a slotted spoon and place them in a colander to cool down completely. Prepare the filling for the stuffed vine/ gleaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions.

Ingre.nts Nutrition. 1 lb pickled gleaves, pickled in brine then washed and drained. 4 medium onions, diced. 2 cups rice, washed under cold water and drained. 1 cup flat leaf parsley, chopped finely. 12 cup olive oil. 13 cup pine nuts. 14 cup dried currant. 1 tablespoon dried mint flakes.

Add the warm or hot water, until they are completely covered. Simmer for about 40-50 minutes until the rice is done and the vine leaves are tender. When ready, remove from heat and set them aside to cool in the pot. Serve the stuffed vine leaves with yogurt, dill, mint, olive oil and freshly ground pepper.