Vegetable dolma

1 package Maggi FOR SECOND for chicken in a creamy sauce with herbs and garlic

30 grape leaves in brine

130 g (Approximately)

0.3 glass rice

1 onion

2 carrots

2 tomatoes

2 sweet pepper

0.3 pod of hot peppers

3 -4 Sprigs of fresh mint

6 sprigs of fresh parsley

vegetable fat

200 ml cream

Salt to taste

1. Grape leaves rinse with warm water, lay in a bowl, pour boiling water and leave for 1 hour. Then drain the water, wash the leaves again.

2. Onions and carrots cleaned and cut into thin strips. Wash peppers, cut in half, remove the core. The flesh is cut into thin strips. Tomatoes Wash, peel, after showering the fruits of boiling water; cut into small cubes. Green mint and parsley wash, dry and chop.

Preheat a frying pan in vegetable oil. Fry the onions and carrots, 3 min. Add peppers and cook for another 2 minutes. Add tomatoes and greens. After 1 min. remove the pan from the heat.

3. Wash rice, changing the water several times. Put in a pan, pour 1 cup of water. Put on fire and bring to a boil. Reduce heat and simmer 5 minutes. Discard the rice in a colander and shift into a bowl, add the sauteed vegetables. Salt to taste and mix thoroughly.

4. Put on the working surface of a grape leaf smooth side down. Share on him 1 tbsp. l. filling and roll to roll. Make the same rolls of the remaining leaves and filling.

5. Preheat the oven to 200? C. Put the rolls in a single layer in a rectangular baking dish. Maggi sachet FOR SECOND diluted in warm cream.

6. Pour the mixture into a form with rolls. Cover with foil shape, place in oven and cook for 25 minutes.

Vegetable dolma can be served as warm and cold.