- 1 jar Vine leaves
- 3 Medium onions, boiled in water on the stove
- ½ tsp Citric acid
- ½ tsp White pepper
- ⅓ cup Oil
- 1 Tomato
- 2 Garlic cloves
- 2 Celery stalks with leaves
- 1½ cups Round rice, rinsed
Place the vine leaves in a bowl and pour boiling water over them. Let them rest for 2 minutes and drain well, separating the leaves and setting torn leaves aside (don’t throw them out!)
If you’d like to add onions, boil over the stove and wait to cool.
Place the tomato, celery leaves and garlic in a food processor until everything is ground up nicely. Add the mixture to the rice, season and add oil and mix. Take the vine leaves and place a bit of the mixture (more or less 1 tsp, depending on the size of the leaf), fold the leaf over from the sides, close the top and roll to cover.
Live the bottom of the EasyCook pot with the torn vine leaves and arrange in perfect order the stuffed leaves on top (Above that you can arrange onions - fill them up with rice, roll and place on top of the leaves). Sprinkle some salt and oil on top, place a plate over everything and add water to cover the plate with 1 cm. Set the cooker on STEW for 20 minutes and let it cook on Shabbat mode for another 5-6 hours of slow cooking.
By the way, the EasyCook has a heat preservation function that starts automatically after the cooking process is over. To finish and turn off the function, press and hold the "Warm/Cancel" button. The cooker will display all the programs, and the heating process will be over.