SUNDAYS WITH MARLENA-STUFFED VINE LEAVES WITH CUMIN, LEMON AND HERBS

This is a vegetarian version of stuffed grape leaves. It is a little dry compared to the meat version that I'm used to but then it might be the type of rice I used. The brown rice I used was a long grain variety instead of the usual short grained type. Either way it has a great flavor and with a little Tzatziki sauce it makes a wonderful light meal or starter.

serves 6-8
11/4 C brown rice (cooked)
3Tbs plain yogurt
3 cloves garlic finely chopped
1 egg beaten
1-2 tsp ground cumin
1/2 tsp ground cinnamon
a handful of raisins (optional)
3-4 spring onions or green onions thinly sliced
1/2 bunch mint chopped
salt to taste
about 25 preserved grape leaves

For cooking:
8-10 cloves garlic, unpeeled
juice of half a lemon
6Tbsp olive oil

Put the cooked rice in a bowl and add the yogurt, egg,garlic, cumin, , cinnamon, raisin, onions , mint and salt. Combine well.

If using preserved grape leaves, gently separate the leaves and in a colander rinse well. Drain and pat each leaf dry. Lay a leaf on a board, shiny side down. Place 1-2 Tbs of the rice mixture neat the stalk end of the leaf.
Fold the bottom up the the sides and roll towards the top (burrito style). Roll all leaves then place the rolls in a steamer and stud with the garlic.

Drizzle the olive oil and lemon juice evenly over the rolls
Cover the steamer and cook over medium heat for about 40 minutes, adding more water to the steamer if necessary.
Remove steamer from the heat and let cool slightly. Arrange the grape leaves on a serving plate, serve hot or cold. Garnish with lemon slices, olives and a bowl of yogurt of Tzatziki sauce.

Tzatziki Sauce:
8oz plain yogurt
1-2 cloves garlic pressed or finely chopped
pinch of ground cumin
finely chopped cucumber and tomatoes
salt and pepper to taste.

See what Mel and Shankari have cooked up for you.