Meat and Rice Stuffed Grape Leaves
This is a traditional stuffed grape leaves, or dolma, recipe. A mixture of meat and rice is rolled in tender grape leaves and cooked in a citrus broth.
Nutritional info
per serving
| Calories | 94 |
| Fat | 5g |
| Saturated fat | 1g |
| Carbohydrates | 7g |
| Sodium | 1,140mg |
| Fiber | 0g |
| Protein | 6g |
| Cholesterol | 11mg |
Meat and Rice Stuffed Grape Leaves
48 stuffed grape leaves
Servings
Prep time:
Cook time:
Total time:
Servings
Ingredients
- 2 cups long-grain rice, rinsed
- 1 lb. ground beef
- 2 tsp. salt
- 1 tsp. ground black pepper
- 2 TB. minced garlic
- 1 (16-oz.) jar grape leaves in brine, drained
- [1/4] cup extra-virgin olive oil
- 6 cups beef broth
- [1/2] cup fresh lemon juice
Directions
In a large bowl, combine long-grain rice, beef, 1 teaspoon salt, black pepper, and garlic.
Cover the bottom of a 2-quart pot with a layer of grape leaves. Remove stems from remaining leaves, and place vein side up on your work surface. Spoon 1 tablespoon rice mixture on each leaf, and roll, tucking in edges as you roll. Stack stuffed grape leaves in a circular fashion in the pot.
Add extra-virgin olive oil and enough beef broth to cover the top of last stack of grape leaves, and add remaining 1 teaspoon salt. Cover, set over medium-low heat, and simmer for 1[1/2] hours.
Remove the pot from heat, and let sit for 30 minutes before serving.
If the grape leaves are to large, you can cut them in half along the center vein and roll along that horizontal line.
