How to Make Stuffed vine leaves Recipe?
Credit by: KingOfChef
Heat 2 teaspoons of oil in a non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 2-3 minutes or until soft. Add tomato and cook, stirring, for 3 minutes. Remove from heat. Stir in rice and parsley.
Place vine leaves, vein-side up, on a work surface. Place 1 tablespoon of rice mixture in centre of each. Fold in sides and roll up tightly. Brush with a little oil. Place on a plate in the fridge.
Bring stock and butter to the boil. Reduce heat to low. Place eggs in bowl of a food processor and process until frothy. Add lemon juice and process. With motor running, gradually pour in stock mixture in a thin, steady stream. Process until mixture begins to thicken. Transfer to pan over low heat, whisking, for 2 minutes or until sauce coats back of wooden spoon.
Serve vine leaves with sauce and sprinkle with oregano leaves.