Colonial rice in vine leaves

Recipe from: 5/4/1989 12:00:00 AM
Ingredients 15
Servings 6
Time

Ingredients

  • 250
    g
    rice
  • 350
    ml
    water
  • 5
    ml
    salt
  • 12
    ml
    oil
  • 1
    onion, finely chopped
  • 2
    slices pineapple, peeled and diced
  • 1
    red pepper, finely chopped
  • 5
    ml
    margarine
  • 60
    g
    walnuts, chopped
  • 50
    g
    seedless raisins
  • 100
    g
    sultanas
  • 2
    hard-boiled eggs, coarsely chopped
  • 50
    ml
    parsley, chopped
  • tinned vine leaves
  • chives
 

Method

 
Bring the rice, water and salt to the boil in a saucepan. Stir once. Reduce the heat, cover and simmer until the rice is cooked. Drain if necessary. Heat the oil in a pan and sauté the onion, pineapple and pepper until soft. Remove from the pan. Place the margarine in the pan and fry the walnuts for 2-3 minutes. Add to the onion mixture. Soak the raisins and sultanas in a little boiling water, drain and add to the onion mixture with the egg and parsley. Add this mixture to the rice and stir well. Place heaps of rice on the vine leaves and fold. Secure the parcels with chives. Serves 6.
 

Read more on: starch
 

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