1 tbsp olive oil
½ red onion, diced
1 garlic clove, finely chopped
100g/3½oz short grain rice, rinsed
200ml/7fl oz hot vegetable stock
pinch cumin seeds
pinch ground cinnamon
1 tbsp white wine
2 tbsp chopped fresh parsley
2 tbsp black olives, pits removed, chopped
75g/2½oz feta, chopped
10 vacuum-packed vine leaves in brine, drained
drizzle olive oil, to serve
pinch paprika and lemon wedges, to serve
Heat the olive oil in a medium saucepan, add the onion and cook until softened.
Add the garlic and rice and cook for another minute, until the rice is coated with the oil and onions.
Add the stock, spices and white wine and cook for 15 minutes, adding more water if necessary. Divide the rice mixture into two. Combine one half of the rice mixture with the parsley and black olives and combine the other half of the rice mixture with the feta.
Place the vine leaves onto a flat surface, add a little of the black olive and parsley filling and roll up. Repeat with the feta filling and make 10 stuffed vine leaves.
To serve, drizzle with olive oil and paprika and serve on a plate with lemon wedges.
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