Dolmades

Dolmades

Serves 4 or great for a buffet

Core points per recipe: 3

Points per recipe: 7

1 pack of vine leaves in brine

1 large onion, finely chopped

1 clove garlic, crushed

frylight

1 tbsp sunflower seeds or pinenuts

100g dry weight brown long grain rice

1 tbsp fresh mint, chopped

1 tbsp fresh parsley, chopped

50g ready to eat dried apricots, chopped

juice of ½ lemon

salt & pepper

Drain the vine leaves and cover in boiling water.  Leave for 15 mins then repeat.

Spray a pan with frylight and cook the onion and garlic until lightly browned. Add pinenuts or sunflower seeds and cook until lightly browned.  Pour in the rice and stir for 1 min.  Add apricots, salt, pepper and half the herbs.  Add 150 ml water, stir and simmer for 15 mins, adding a little more water if necessary.  It should be absorbed and the rice half cooked.

Drain the vine leaves and place 1 tbsp of the rice mixture in the centre of each leaf.  Wrap to form small parcels and pack tightly into an ovenproof dish.  Pour the lemon juice and enough water to cover the parcels into the dish.  Cover loosely with foil and bake for 1 hour at Gas 3/170ºC/325ºF.

Serve hot or cold.