Wild Rice Dolmades Recipe

Ingredients :

• 6 tbsp olive oil

• 25g / 1oz pine nuts

• 175g / 6oz mushrooms, wiped and finely chopped

• 4 spring onions, trimmed and finely chopped

• 1 garlic clove, peeled and crushed

• 50g / 2oz cooked wild rice

• 2 tsp freshly chopped dill

• 2 tsp freshly chopped mint

• salt and freshly ground black pepper

• 16-24 prepared medium vine leaves

• about 300ml / ½ pint vegetable stock
  
  To garnish :

• lemon wedges

• sprigs of fresh dill

Method :

1. Heat 1 tbsp of the oil in a frying pan and gently cook the pine nuts for 2-3 minutes, stirring frequently, until golden. Remove from the pan and reserve.

2. Add 1½ tablespoons of oil to the pan and gently cook the mushrooms, spring onions and garlic for 7-8 minutes until very soft. Stir in the rice, herbs, salt and pepper.

3. Put a heaped teaspoon of stuffing in the centre of each leaf (if the leaves are small, put 2 together, overlapping slightly). Fold over the stalk end, then the sides and roll up to make a neat parcel. Continue until all the stuffing is used.

4. Arrange the stuffed vine leaves close together seam-side down in a large saucepan, drizzling each with a little of the remaining oil — there will be several layers. Pour over just enough stock to cover.

5. Put an inverted plate over the dolmades to stop them unrolling during cooking. Bring to the boil, then simmer very gently for 3 minutes. Cool in the saucepan.

6. Transfer the dolmades to a serving dish. Cover and chill in the refrigerator before serving. Sprinkle with the pine nuts and garnish with lemon and dill. Serve.