Vegetable Recipes

Vegetable Roll with Rice and Minced Meat

If you ever pop a Mediterranean vine (grape) leaves rolls stuffed with rice, then you would know how addictive they are! This is a versatile dish that you can use for appetizers, snacks, mains, and it can be served from cold to hot. Here, we substitute vine leaves with Sunria Vegetable leaves to take on a unique healthy twist!
Preparation Time : 45 Mins Cooking Time : 45 Mins
Ready in : 90 Mins Servings : 25-30 rolls
300 g minced lamb or beef
1.5 cups (250g) of Sunria volcano rice, soaked for 30 mins  and drained
Sunria vegetables leaves (cabbage, romaine, green lettuce)
1 onion, chopped finely
1 onion, coarsely chopped
1 tsp of Sunria Bamboo Salt
dash of black pepper
½  tsp cinnamon
pinch of nutmeg
¼ tsp cumin
A bunch of mint leaves, chopped
5 tbsp olive oil
2 tbsp lemon juce
hot water, as needed

Blanched the vegetables leaves in salted boiling water for a few minutes until it is pliable. Take out to arrange the leaves on vertical piles. In a pot, sautee olive oil and finely chopped onions until soft and translucent. Add meat, salt, pepper, cinnamon, cumin and mint leaves until the meat is slightly brown. Stir in the rice and sauté for additional 3-4 minutes until everything is evenly coated. Take out this mixture, and transfer to a separate bowl. Using the same pot, arrange some unused fresh vegetable leaf on the bottom of the pan to cover the surface. Start assembling the rolls by placing 2 tsp of rice and meat mixture onto the middle of a vegetable leaf, and roll it up tightly. Put it into the pot on top of the fresh vegetable leaves. Repeat and arrange the rolled leaves so that it will be tightly sitting next to each other. If you complete the first level, place the rolled leaves on top of the first level to create additional level. When finished, pour in hot water until it covers the rolled leaves, and add lemon juice. Then, choose a plate that is smaller than the pot diameter, turn it upside down, and put on top of rolled leaves. This is so ensure that the leaves do not unroll while cooking. Bring the pot to a boil and lower heat and cover for 35 minutes. Take the lid off and carefully take the plate out. Turn up the heat to medium high and continue to boil for another 10 mins until most of the water is evaporated. It is ready to be served hot, room temperature, or cold!

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