Ingredients

* 1 onion, peeled and finely chopped
    * 2 cloves garlic, peeled and crushed
    * 500g (1lb) Arborio rice
    * 100g (3 ½ oz) pine nuts, coarsely chopped
    * 2 vegetable stock cubes
    * 100g (3 ½ oz) raisins
    * 4tbsp freshly chopped mint
    * 4tbsp fresh finely chopped parsley
    * Zested peel and juice of 1 lemon
    * Salt and black pepper

Method

   1st Set the oven to fairly hot, 200 ° C (400 ° F, gas mark 6). Drain the grape leaves and enjoy them in boiling water for about 20 minutes.
   2nd Meanwhile make the filling: Heat olive oil in a frying pan 4tbsp and add the onion. Cook over medium heat for about 5 minutes until softened, add the garlic and an additional 1-2 minutes. Add the rice and pine nuts in the pan and cook for 1-2 minutes, stirring constantly.
   3rd Pour in 900ml (1 ½ liters) of water and crumble in the bouillon cube. Stir until the bouillon cube dissolved, then add the raisins. Reduce heat to simmer and leave for 15-20 minutes, stirring occasionally, until the rice is tender and has only the liquid is absorbed. Remove from heat and stir in the mint, parsley, lemon peel and juice and lots of spice. Have you let the dough cool slightly.
   4th Drain the grape leaves and spread them out. Place about 1-2 teaspoons of the mixture in the center of each grape leaf. Fold in the sides and then roll on. Pack them closely in an ovenproof dish, preferably in a single layer. Pour 300ml (½ pint boiling) water and pour the remaining olive oil over the top.
   5th Cover the bowl with a lid or foil. Cook in the middle of the oven for 30 minutes. Serve warm or chilled.


Nutrition information per serving

    * 60 calories (kcal)
    * Fat 2.0g

This nutrition information is only a guide and is at 2,000 calories per day. For more information about healthy nutrition, please visit the Food Standards Agency website.

Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.