Colonial rice in vine leaves

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6 servings
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Starch

By Food24 November 03 2009
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Ingredients (15)

250.00 g rice
350.00 ml water
5.00 ml salt
12.00 ml oil
1.00 onion — finely chopped
2.00 pineapple — diced
1.00 red pepper — finely chopped
5.00 ml margarine
60.00 g walnuts — chopped
50.00 g raisins — seedless
100.00 g sultanas
2.00 eggs — hard-boiled, chopped
50.00 ml fresh parsley — chopped
vine leaves — tinned
fresh chives
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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.



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