My family loves my dolmades (stuffed grape leaves) but they are a bit too much effort for a weeknight dinner. I recently tried deconstructing them and was very happy with the results. I hope you like them too.

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Recipe Summary

prep:
15 mins
cook:
35 mins
additional:
15 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Soak rice in a bowl of cool water for 15 to 30 minutes.

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  • Coarsely chop the grape leaves and place in fresh water to soak.

  • Heat a 2- to 3-quart pan over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add broth, juice of 1 lemon, onion, parsley, olive oil, mint, dill, pepper, and salt. Drain grape leaves and add to the pan. Bring to a boil. Reduce heat and simmer, covered, for 10 minutes.

  • Rinse and drain rice, then add to the pot. Bring to a simmer and cook, uncovered, until tender, 12 to 15 minutes. Gradually add more chicken broth as needed keep liquid level above the meat-rice mixture. Be careful not to overcook the rice.

  • Drain cooking liquid into another pan to make the sauce. Add remaining lemon juice; season with salt and pepper. Mix in enough cornstarch until sauce resembles a medium-bodied gravy. Ladle sauce generously over the meat-rice mixture.

Cook's Notes:

Use basmati rice if desired.

Use tapioca flour instead of cornstarch if preferred.

Nutrition Facts

507 calories; protein 27.9g 56% DV; carbohydrates 54.7g 18% DV; fat 21.1g 33% DV; cholesterol 77.6mg 26% DV; sodium 3025.4mg 121% DV. Full Nutrition
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