Stuffed Vine Leaves with Black Olives, Parsley and Feta

Short grain rice cooked with spices, then stuffed into vine leaves with olives, parsley, and feta cheese.

Vegetarian Appetiser Mediterranean Rice Feta

Estimated Nutrition

Calories

108.5

kcal / serving

1084.5 kcal total

Carbs

10.5g

per serving

105.4 g total

Fat

6.3g

per serving

62.8 g total

Protein

2.4g

per serving

24.1 g total

Cook Time

minutes

Serves

pieces

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Feta

chopped

Fruits

wedge

Lemon

for serving

GrainsCereals

100

Shortgrain Rice

rinsed

Liquids

200

Vegetable Stock

hot

White Wine

NutsSeeds

clove

Garlic

finely chopped

pinch

pinch

pinch

fresh chopped

pinch

Paprika

for serving

OilsFats

Olive Oil

drizzle

Olive Oil

for serving

Other

Black Olive

pits removed, chopped

Vegetables

0.5

piece

Red Onion

diced

piece

Vine Leaves

vacuum-packed in brine, drained

Method

Add stock, spices, and wine, then simmer for 15 minutes.

Heat olive oil in a saucepan and cook the onion until softened.

Serve drizzled with olive oil, paprika, and lemon wedges.

Add garlic and rice, cooking for one minute until coated.

Divide rice and mix half with parsley and olives, and the other half with feta.

Roll the olive filling and feta filling into ten vine leaves.