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Stuffed vine leaves with Olive Oil
Stuffed vine leaves with Olive Oil

Before you jump to Stuffed vine leaves with Olive Oil recipe, you may want to read this short interesting healthy tips about Stamina Boosting Snack foods.

Ingesting healthy foods tends to make all the difference in how we feel. Increasing our daily allowance of healthy foods while decreasing the intake of unhealthy kinds plays a part in a more healthy feeling. A little bit of pizza does not make you feel as healthy as consuming a fresh green salad. Choosing healthier food choices can be challenging when it is snack time. Shopping for snacks can be a challenge because you have countless options. Here are a handful of healthy snacks which you can use when you need a fast pick me up.

If you’re looking for a fast snack, you can’t go wrong with a whole grain one. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for the afternoon meal. Chips and crackers produced from whole grains can be great for quick snacks to eat on the go. Make the modification from refined products just like white bread to the healthier whole grain alternatives.

A large selection of easy health snacks is easily obtainable. Being healthy doesnt have to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to stuffed vine leaves with olive oil recipe. To cook stuffed vine leaves with olive oil you only need 13 ingredients and 10 steps. Here is how you do it.

The ingredients needed to prepare Stuffed vine leaves with Olive Oil:
  1. Provide 1 kg vine leaves, with the stems removed
  2. Get 4 potatoes, peeled and cut into thick slices
  3. Get 1 tablespoon olive oil
  4. Get For the stuffing:
  5. Take 1 1/2 cups white rice, washed and soaked in warm water for 30 min
  6. Provide 3 medium onions, finely chopped
  7. Use 3 medium tomatoes, peeled and finely chopped
  8. Provide 2 bunches of fresh parsley, chopped
  9. Provide 1 bunch mint leaves, chopped
  10. Provide 8 tablespoons lemon juice
  11. Use 3/4 cup olive oil
  12. Get 1 teaspoon salt
  13. Prepare 1/2 teaspoon pepper
Steps to make Stuffed vine leaves with Olive Oil:
  1. Drain the rice.
  2. In a deep bowl, mix all the stuffing ingredients together.
  3. Place the vine leaves in a pot filled with boiling water for 1 min. Remove from hot water and place under cold water. Strain well and set aside.
  4. Take one vine leaf and spread it on a flat surface. Place 1 teaspoon of the stuffing in the middle forming a straight line. Fold the sides inwards first and roll to wrap. Make sure the stuffing is completely covered and the vine leaf is tightly wrapped. Repeat same procedure with the other vine leaves.
  5. In a cooking pot, pour 1 tablespoon of olive oil and place the potato slices next to each other at the bottom of the pot. Arrange the vine leaves on top next to each other in layers.
  6. Cover the vine wrapped leaves with water; up to 2 cm above the top layer. Put on high heat until the water starts boiling. Reduce the heat and add a little salt.
  7. Place a small plate, face inwards, over the wrapped leaves to weigh them down while cooking.
  8. Cover the pot and cook on medium heat for 1 hr 30 min or until the leaves are soft and the stuffing is cooked. Remove the dish and leave the vine leave wraps to cool in the pot.
  9. To serve, place a serving dish, facing inwards, over the pot. Turn over the pot upside down, holding tightly the dish under it. Let the content drop on the serving dish and remove slowly the pot.
  10. Serve cold.

A wide variety of dolmas stuffed vine ··· One of the most popular Mediteranian meals are the stuffed vine leaves with rice. High quality white rice is cooked by a genuine greece recipe. Pulse the cauliflower/parsnip in a food processor until it has a rice-like consistency. In a high-power blender, blend the olive oil, garlic, pine nuts, lemon zest, cinnamon, lemon juice, sea salt. Deliciously sticky, tender Syrian stuffed vine leaves with a lemony and garlicky rice filling and cooked over a bed of chicken legs.

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