Stuffed Iceberg Parcels

This is a flavour packed recipe that was surprisingly filling. My only gripe was that it was a bit tricky wrapping and eating. If you are not keen on all that, I can’t see why you can’t just serve the filling on a bed of lettuce instead.  This recipe is from the cookbook  “Mouthwatering Vegan” by Miriam Sorrell.

What you will need:

Olive or sunflower oil

2 cups cooked short grain or white rice

2 tsp curry powder

Pinch ground cardamom

1 tsp paprika

20 walnuts, chopped roughly

2 small carrots grated

1 small red onion, finely chopped (optional)

8 leaves each fresh basil and mint leaves, finely chopped

4 tbsp sultanas/raisins

10 chopped black olives

Dash lemon juice

Pinch salt

Iceberg lettuce leaves

Method:

Drizzle oil in a pan and heat over medium temperature. Fry cooked rice and spices for a couple of minutes and then let cool.

Add rest of the ingredients except the lettuce and blend well.

Heap 2-3 large spoonfuls of filling in the centre of each lettuce leaf and roll up. Use toothpicks to hold together.  Serve.