PREP 20 MINS
COOK 30 MINS
200g long grain rice
1 garlic clove, crushed
50g pine nuts
2tbsp chopped fresh mint
Grated zest of 1 lemon
Salt and pepper
720ml jar vine leaves in brine, drained and rinsed
Lemon wedges, to serve
1. Cook the rice in boiling salted water for 10 mins until just tender. Drain, rinse under cold water and drain again.
2. Heat oven to 200C, Gas 6. Tip the rice into a bowl, add the garlic, raisins, pine nuts, mint and lemon zest. Season and stir to mix. Lay the vine leaves out, place 1-2tsp of rice mixture in the centre of each one. Fold in the sides then roll up to make a parcel. Place in a baking dish, packing them closely in a single layer.
3. Pour over 300ml boiling water, cover with foil and bake in the oven for 20 mins. Serve warm or chilled with lemon wedges.
Per serving: 64 cals, 2g fat, (0.1g saturated), 9g carbs