No Middle Eastern region, this dish is served cold with a chilled coalhada accompaniment. In Brazil, it's often made with cabbage or kale leaves. If you like, use preserved grape leaves that have been rinsed and drained.
24 fresh kale leaves
For the filling
1 medium onion (100 g) finely chopped
1/3 cup olive oil (80 ml)
1/2 cup cooked rice (100 g)
2 tablespoons chopped nuts
2 tablespoons raisins
1 pinch of ground cinnamon
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 pinch of black pepper
1 lemon, with the rind, cut into wedges
3 1/2 cups water (840 ml)
Fresh kale leaves
(for garnish)
For serving
1 lemon, cut in quarters and then in half
1 cup natural yogurt (200 g)
No Middle Eastern region, this dish is served cold with a chilled coalhada accompaniment. In Brazil, it's often made with cabbage or kale leaves. If you like, use preserved grape leaves that have been rinsed and drained.
24 fresh kale leaves
For the filling
1 medium onion (100 g) finely chopped
1/3 cup olive oil (80 ml)
1/2 cup cooked rice (100 g)
2 tablespoons chopped nuts
2 tablespoons raisins
1 pinch of ground cinnamon
2 tablespoons chopped fresh parsley
1 teaspoon salt
1 pinch of black pepper
1 lemon, with the rind, cut into wedges
3 1/2 cups water (840 ml)
Fresh kale leaves
(for garnish)
For serving
1 lemon, cut in quarters and then in half
1 cup natural yogurt (200 g)
In a medium saucepan, over high heat, boil 9 cups of water (2.1 liters)
Dip the kale leaves in the boiling water and let them cook until they're tender (approximately 3 minutes)
Drain and dry. Reserve
Prepare the filling: In a medium saucepan, over medium heat, sauté the onion in 3 tablespoons of olive oil, stirring occasionally with a wooden spoon, until it's soft (approximately 3 minutes)
Add the cooked rice and stir constantly until it's separate (approximately 5 minutes)
Add the nuts, raisins, cinnamon, parsley, salt, and black pepper
Cover the saucepan and cook over low heat, stirring occasionally (approximately 3 minutes). Reserve
Reserve eight kale leaves
Open the rest of the leaves with the shiny side down and place 1/2 tablespoon of filling near the tip (1)
Doubling over the filling (2)
Doubling the sides to the center, one at a time (3)
Wrap the leaf around the filling to form the roll (4)
For the bottom of a medium saucepan with four reserved kale leaves
Place the rolls side by side
On top, distribute the lemon wedges
Cover with the remaining kale leaves
Drizzle with the remaining oil and water
Put a refrigerator-proof plate over the rolls to keep them in place
Cook over low heat with the saucepan covered until the rice is tender (approximately 50 minutes)
Let it cool down
Discard the kale leaves
For a plate, use kale leaves and, on top, arrange the rolls
On the side, distribute the lemon wedges
Serve with yogurt
80 calories per unit
