How to make
The onions are stewed in the oil and a little water, until they soften. Add the grated carrot, which is also stewed for about 2 minutes.
Add the rice, quinoa, buckwheat and millet, pour 1 cup of water and season with black pepper and salt. All the products are stewed, until the water evaporates and the basil is added, while stirring well.
The grape leaves are scalded to soften and are rolled into small dolmades. They are arranged in an greased fireproof dish or in a pot and are then covered with water and pressing with a plate.
Cover and boil them as long as it is needed, or until they're fully cooked (~ 15 min).
