STUFFED VINE LEAVES WITH LEMON RICE

Vegan on the Go
Written By Lukas Breucha
SERVES 12 PORTIONS

  • 2 1/2 tbsp. pine nuts
  • 1 small onion
  • 8 tbsp. olive oil
  • 1/2 cup (100 g) risotto rice
  • 1 1/3 cups (300ml) vegetable stock
  • finely grated zest and juice of 1 unwaxed lemon plus extra lemon slices to serve
  • 12 preserved vine leaves
  • 1 tsp. sea salt
    • NUTRITIONAL VALUES

    Calories: 152kcal
    Fat: 10.6g (1.4g S.Fat)
    Carbs: 14g
    Protein: 1.3g
    Sugar: 4.8g
    Sodium: 169mg

    METHOD

    In a dry pan, toast the pine nuts until golden brown, then finely chop and set aside. The onion should be peeled and finely chopped. In a pan, heat 4 tablespoons oil and sauté the onion over medium heat. Add the rice and fry briefly before pouring in half the stock and simmering for about 18 minutes over low heat, stirring frequently and gradually adding the remaining stock during this time. Stir in the lemon zest and juice, as well as the pine nuts, near the end of the cooking time.
    Lukas Breucha https://www.operationsinsider.com
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