Wrapping leaves on the bed of broad bean


  • 300 g ( 0,66 lbs ) vine leaves
  • 1 cup of rice
  • 1/2 cup of broad beans (hull removed)
  • 2 tomatoes (peeled, cubed)
  • 1 onion (thin cubes)
  • 2 lemons
  • Fresh mint, parsley, salt
  • Olive oil

for stuffing

  • 200 g ( 0,44 lbs ) broad beans (Boiled and peeled)
  • 2 stalks of spring onions (Thin)
  • A pinch of fresh mint, lemon zest, salt, butter


Boil the leaves until they soften a little and put them in cold water. Change the water a few times and drain.
Mix rice, broad beans, tomatoes, onions, mint, parsley, salt and olive oil and wrap them in leaves.
Make a base with thick leaves that you do not use and put the wraps inside. Slice the lemon and cover the wraps.
Put three glasses of water on it and turn a plate upside down to make it heavier. Cook for five minutes on high heat first, and then for an average of 40 minutes on low heat.
Put olive oil in another pan, soften the spring onion slightly when it heats up and remove the pan from the heat.
Add the broad beans, lemon zest, fresh mint and salt and mix with the heat of the pan.
Make the base of the sautéed broad beans on the serving plate, arrange the wraps on or next to it and serve.

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