World's Greatest Grape Leaves (Armenian) Recipe

Directions

Place rice in a bowl with water to cover; soak for about 1 hour. Drain.
Combine lamb, 1 can mushroom soup, 1 can tomatoes, red bell peppers, rice, onion, lemon juice, lime juice, garlic, salt, and pepper in a bowl. Mix the filling together with clean hands.
Line the bottom of a 4-quart pot with a single layer of grape leaves.
Place the remaining grape leaves on a flat work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of filling in the center of each grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Pack stuffed grape leaves tightly in the pot. Pour the remaining 2 cans mushroom soup, 1 can tomatoes, and any remaining filling mixture on top. Cover with a small plate to hold the leaves together.
Cook, covered, on low, until rice is tender and lamb is no longer pink, about 1 hour. Remove from heat; let stand for 20 minutes.

Cook 5-star weekday dinners every time.

Cook's Notes:
Red or green bell peppers may be used.
You may substitute ground beef for the ground lamb, if you prefer. While checking for doneness keep in mind meat will look red due to the tomatoes.
You can also cook this in a slow cooker on Low for 5 hours. No plate needed to hold down the leaves.

Per Serving: 365 calories; 15.5 g fat; 41.9 g carbohydrates; 16.1 g protein; 38 mg cholesterol; 1827 mg sodium. Full nutrition