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1
Cook the rice in a large pan of boiling water according to the packet instructions, or until tender. Drain and transfer to a bowl.
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2
While the rice is cooking, peel and crush the garlic, trim and slice the spring onions and shred the ham.
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3
Heat half of the oil in a pan, preferably non-stick, (you will probably need more oil if you are not using a non-stick pan) and saute the mushrooms and garlic for 3 minutes, or until they have softened; add the spring onions and ham and cook for another 2 minutes.
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4
Remove the pan from the heat, and toss the mixture with the cooked rice, season to taste, stir in the oregano, crumble in the cheese and mix until all the ingredients are well-combined.
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5
Lay the vine leaves on a work space and spoon a little of the rice mixture onto the centre of each leaf, then fold over the edges and roll up tightly.
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6
Heat the remaining oil in the cleaned pan, add the stuffed vine leaves and saute over a gentle heat for 5 minutes, turning once.
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7
The vine leaves may be served hot or at room temperature.
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8
Note: Vine leaves are sold in gourmet delicatessens and in some supermarkets. If you are unable to get vine leaves, you can make this recipe using 8 green cabbage leaves. To prepare the cabbage leaves, add them to simmering water for 1 minute, or until wilted, and drain thoroughly.
