A Taste Of GreeceScrummy vine leaf parcels filled with rice, pine nuts, raisins and fresh herbs. Any leftovers can be chilled and eaten for lunch the next day.





200g long grain rice

1 garlic clove, crushed

50g raisins

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