Stuffed vegetables and leaf rolls
This light, easy dish is made by wrapping rice, onion, and dill filling in fresh spinach leaves and simmering the rolls over low heat. Served chilled, these olive-oil spinach rolls are a refreshing addition to a summer table.
Blanch the spinach leaves in boiling water for a few seconds, then transfer them to cold water and drain.
Mix the rice, onion, and chopped dill with the olive oil, then season with salt.
Place one 5 ml measure of filling in the center of each leaf. Fold the edges inward and roll without packing tightly.
Arrange the rolls in a pot and add the lemon juice and a little water. Simmer over low heat until the rice is tender.
Important: Briefly blanch the spinach leaves before rolling to soften them; otherwise, the stems may tear the leaves. Do not roll them too tightly, as the rice will expand as it cooks.
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