Ingredients:
1 cup boiled brown rice
1 head lettuce
1 medium onion, finely chopped
1/2 cup chopped fresh or canned mushrooms
2 tablespoons tomato paste
1 cup water
1 vegetable bouillon cube
2 tablespoons finely chopped parsley
1 head lettuce
1 medium onion, finely chopped
1/2 cup chopped fresh or canned mushrooms
2 tablespoons tomato paste
1 cup water
1 vegetable bouillon cube
2 tablespoons finely chopped parsley
Recipe:
1. Separate lettuce leaves and wash them well; drain and dry with absorbent paper.
2. Saute onion and mushrooms in a little water.
3. Add sauteed vegetables to uncooked cooked rice in a bowl.
4. Season with salt and pepper.
5. Place equal quantities of the rice mixture on each lettuce leaf, and roll up, tucking ends in.
6. Place stuffed leaves in a non-stick baking dish.
7. Blend tomato concentrate with hot water and vegetable bouillon cube.
8. Pour over stuffed leaves.
9. Bake in a moderate oven of 375 F/190 C for half an hour, basting frequently.
10. Sprinkle with chopped parsley and serve hot.
2. Saute onion and mushrooms in a little water.
3. Add sauteed vegetables to uncooked cooked rice in a bowl.
4. Season with salt and pepper.
5. Place equal quantities of the rice mixture on each lettuce leaf, and roll up, tucking ends in.
6. Place stuffed leaves in a non-stick baking dish.
7. Blend tomato concentrate with hot water and vegetable bouillon cube.
8. Pour over stuffed leaves.
9. Bake in a moderate oven of 375 F/190 C for half an hour, basting frequently.
10. Sprinkle with chopped parsley and serve hot.
Serves:
4