Stuffed salad rolls

I have always been a fan of vegetables stuffed with rice, but they tend to get a tad predictable at times. Stuffed lettuce or cabbage can serve as an interesting way to add an unusual touch! There are, of course, many different fillings that can be used, but if you're planning to make it as a main course, a rice filling would do well. I used Batavia salad leaf, but I think any broad leaf will do, as long as it can be folded and rolled!

What you need for 2 servings :

2 cups cooked rice
4 broad salad leaves
1 small onion, chopped
1 tbsp raisins
1 tbsp pine nuts
2 tbsps olive oil
1 tbsp lemon juice
2 tsps parsley, chopped
1 tsp mint, chopped
salt and pepper

To get started, heat the oil in a pan. Sautee the onions, followed by the pine nuts and raisins. When the pine nuts are nicely golden-brown, add the lemon juice, salt and pepper. Let it cook for 5 mins on a low flame (put a big pot of water to boil in the meantime) before adding in the cooked rice and herbs. Mix well and turn off the flame.

Blanch the salad leaves in the boiling water for about a minute. Then dry them on some absorbing paper. Place 2-3 spoons of the filling in the center of each leaf, and fold the corners in. Arrange two rolls on each plate and serve with a orange-tomato salad topped with some grated emmental and basil.

If using green cabbage, follow the same process but bake the stuffed rolls for 15 mins before serving.