Stuffed vine leaves with mushrooms, raisins and walnuts

Ingredients

1 jar preserved grape leaves

1-1.5 cups rice

1 leek (or 1 big onion), finely minced

1 medium carrot, grated

5-7 mushrooms, chopped small

olive oil

3.5 cups water (or 2 cups stock and 1,5 cups water)

1/2 cup walnuts, chopped

1/2 cup raisins

1/2 cup fresh dill, chopped

1 tsp dry mint

1 tsp paprika

sea salt, to taste

black pepper, to taste

Instructions

Sautee the leek/onion in a bit of olive oil on medium heat until golden. Add the grated carrot and sautee for 2-3 minutes. Add the mushrooms and sautee for another 2-3 minutes. Add the rice and continue to sautee for another 3-4 minutes. Pour 3 cups of water and simmer until the liquid is evaporated. Remove from heat and stir in the raisins, the walnuts, the dry herbs and the seasoning. Allow to cool for few minutes. Begin stuffing the vine leaves: spread the vine leaf (rough side up) on a chopping board on in your palm, add about 1 tbsp of filling to the center, fold the bottom part on top of the filling then fold the sides on top of the filling, and gently (yet firmly) roll it upwards to seal it. Preheat the oven at 350F. Continue with the rest of the vine leaves and as you make them, tightly pack them in a pan lined with vine leaves. Once you finish rolling and filling, use some leftover vine leaves to cover the stuffed ones in the pan. Sprinkle with some olive oil and add ½ cup stock or water. Bake until done.

Best served hot with yogurt or fresh lemon juice and parsley.