1 jar grape leaves – I prefer the Orlando brand,
they are not veiny, gentle, but also not breakable
1/2 c olive oil
1 onion, diced
4-5 cloves garlic, diced
1 carrot, diced
1 stalk celery, diced
1 lb mushrooms, diced
2 c rice, medium grain or risotto
1/2 c pine nuts
3 c water
2 tbs mint-fresh or dry
2 tbs chopped fresh parsley
2 tbs chopped fresh dill
salt and black paper to taste
1 tbs Vegeta, (Monosodium Glutamate Free)- optional
Sautee the onions, add carrots, celery, mushroom, garlic, rice, mint, parsley and dill, cook for IO minutes. Add one cup water and after boil, reduce heat and simmer until water is absorbed. Let it cool.
Meanwhile, clean the grape leaves from the stalks.
Place one leaf upside-down, and put one tablespoon of the mixture on the wider side and fold in a burrito fashion. Roll the sarmi loosely, since the rice will expand while cooking. Arrange them in a bowl in layers, add one more cup of water, cover on top with a plate upside down to keep them in place and then cover with the lid.
Cook for about 30-40 minutes on a low heat. You can serve hot or cold with Bulgarian yogurt.