Shiso leaves stuffed with rice and pinenuts.
- 10 large shiso leaves
- 25g butter
- 1 onion – very finely chopped
- 3 tbls chives or lovage – chopped
- 125g cooled, cooked rice
- 1 beaten egg
- seasoning
- 40g pine nuts
Method:
- Dip each leaf into boiling water and lay out flat to cool.
- Fry the onion in butter until very soft but not brown.
- Stir in the rest of the ingredients and mix gently, season to taste.
- Place a teaspoon of the mixture into the centre of each leaf and roll up like a cigar,
tucking in the ends as you go.
- Arrange on a pretty serving dish and chill until required.
- Serve garnished with chopped shiso leaves, or flowers if available, and a vinaigrette dressing.