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Nutritional Info(100g)
Ingredients
12 fresh vine leaves
2 tbsp lemon juice
3 garlic cloves, crushed
1 small onion, chopped
450g tomatoes, deseeded and chopped
2 tbsp passata
50g dried plain rice, boiled
1 tbsp each of chopped fresh parsley, mint and oregano
½ tsp cinnamon
Low-calorie cooking spray
Method
1. Blanch the vine leaves, in batches, in boiling water for 30 seconds, rinse under cold water then spread out vein-side up.
2. Spray a large non-stick saucepan with low-calorie cooking spray and place over a medium heat. Add the onion and fry until soft. Add the rice, one-third of the tomatoes, the passata, parsley, mint, cinnamon and two-thirds of the garlic and heat through. Stir in the lemon juice, season, and remove from the heat.
Place half of the remaining tomatoes in a flameproof casserole dish. Divide the rice mixture between the leaves, fold the sides over the filling, then roll up. Place in a layer over the tomatoes and top with the remaining tomatoes, garlic and the oregano. Place a plate on top to prevent the dolmades unrolling, cover and simmer over a medium-low heat for 1½-2 hours. Serve hot or cold with the juices spooned over.
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