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:
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
Iceberg lettuce leaves
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.