Stuffed Vine Leaves

Saute onion and garlic in oil until soft. Add long-grain rice, drained currants and pine nut, cover with vegetable soup and make leisurely 20 min. When the liquid is completely absorbed by the long grain rice, stir in kitchen herbs and season with pepper and salt. Cool the mixture a little bit and fill the vine leaves with it.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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