165.Dolmades : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients: to serve four

4 fl oz / 130 ml olive oil

2 medium onions

4 oz / 100g rice, long grain

½ pint or 280 ml water

2 oz / 50g sultanas or currants

½ oz / 10g fresh mint

½ oz / 10g parsley

½ tsp / 2g mixed spice

vine leaves


Chop the onions and cook gently in the oil until soft.

Add the rice and continue cooking and stirring until the rice is translucent.

Add the water and return to the boil.

Chop the parsley and mint and then add with the remaining ingredients and simmer until the water is absorbed. Check that the rice is cooked at this stage. If not add a little more water and continue to cook until the rice is soft.

Plunge the vine leaves into boiling water for 3 minutes and then drain.

Place a small spoonful of rice in the middle of each vine leaf and roll up into a loose parcel.

Oil a saucepan and pack the parcels in tightly together.

Add just enough water to cover the vine leaf parcels and simmer for one hour, adding more water if required.

Allow to go cold before removing from the pan.

Serving suggestions:

Serve chilled as a starter or a snack.