Vine leaves by Laurent Mariotte

Ingredients

6 servings

• 30 vine leaves
• 2 spring onions or sweet onions
• 200 g Camargue long-grain rice
• 100 g currants
• 100 g raw almonds
• 1/2 bunch of mint
• 1/2 bunch of flat-leaf parsley
• 4 dl vegetable broth
• 1 dl white wine
• 1 lemon
• 1 dl olive oil
• fine grey sea salt
• freshly ground pepper

Steps

1. 1

   Blanch the vine leaves in a large pot of boiling salted water, refresh them, and drain. Peel the onions, finely chop them, and sauté in a casserole dish with a drizzle of olive oil; season with salt.

2. 2

   Add the currants and crushed almonds. Pour in the rice to coat it with oil (nacre) and deglaze with the white wine. Remove from heat and transfer to a salad bowl; keep the casserole dish.

3. 3

   Wash and chop the herbs and add them to the rice; season with salt and pepper.

4. 4

   Lay out the vine leaves with the veined side facing you, place a spoonful of the "rice stuffing" in the center, and roll the leaves up. Place them in the cast-iron casserole, then pour over the vegetable stock and the remaining olive oil.

5. 5

   Cook covered for 30 minutes. Squeeze the lemon juice over the vine leaves before serving.