LAMB AND RICE STUFFED GRAPE LEAVES
These lamb and rice stuffed grape leaves (dolmas) take some time and effort to put together, so maybe make a double batch. In restaurants these are usually meatless, but I love the lamb in these. No matter what you use, how much rice you use will affect how much liquid you need.
Provided by Chef John
Categories Appetizers and Snacks Wraps and Rolls
Time 1h30m
Yield 8
Number Of Ingredients 17
Steps:
- Place ground lamb, rice, 1/4 cups olive oil, mint, currants, pine nuts, salt, pepper, cumin, cinnamon, oregano, and egg in a bowl. Mix together thoroughly with a fork. Cover and refrigerate until ready to use.
- Gently unroll and separate grape leaves. Rinse in cold water to remove brine. Drain. Reserve broken or less-than-perfect leaves to line pot.
- Place grape leaves on work surface with smooth side down (ribs of leaves up). Place a rounded tablespoon of lamb-rice filling near bottom-center of grape leaf. Fold bottom sections of leaf over mixture, fold over sides, and roll toward the top of the leaf into a firm cylinder. Don't roll too tightly or leaves may burst when rice cooks.
- Drizzle 1 tablespoon olive oil into pot; line bottom of pot with 1 or 2 layers of reserved grape leaves. Place dolmas in pot by arranging them along the sides, then working toward the center to cover the bottom. Leave enough space between dolmas to allow for expansion, but close enough to hold their shapes when cooking. If necessary, stack another layer on top of the first so they all fit. Pour in lemon juice and 2 teaspoons olive oil.
- Invert a small plate and then a larger plate over the dolmas to weigh them down while they cook and prevent them from shifting. Pour in hot chicken broth. Bring to a simmer, uncovered, over medium-high heat. As soon as liquid is heated through and starting to bubble (2 to 4 minutes), reduce heat to low, cover the pot, and cook 35 minutes. Remove plates and check for doneness. Dolmas should look a bit puffed up, and a fork should pierce them easily. If not quite done, continue cooking without the weights: cover the pot and simmer until rice is tender, 10 to 15 minutes longer.
- Serve warm or chilled. Garnish with curls of lemon zest, if desired.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 18.1 g, Cholesterol 44.7 mg, Fat 16.1 g, Fiber 0.4 g, Protein 9.8 g, SaturatedFat 3.4 g, Sodium 2484.9 mg, Sugar 1.5 g
STUFFED VINE LEAVES WITH LAMB AND WILD RICE
Make and share this Stuffed Vine Leaves With Lamb and Wild Rice recipe from Food.com.
Provided by meandaubrey
Categories Long Grain Rice
Time 50m
Yield 30 Dolmades, 5-6 serving(s)
Number Of Ingredients 13
Steps:
- Combine Yogurt, 2 tsps mint and lemon rind in small bowl; stir well.
- Cover and chill.
- Remove stems from Grape leaves.
- Rinse Grape Leaves, drain well, pat dry with paper towel.
- Heat Olive Oil in large non stick skillet over medium heat.
- Saute' onions for 10 minutes.
- Add Garlic and cook for additional minute. Remove from heat.
- Stir in remaining mint, 2 tbsp Lemon Juice, Rice, Pine Nuts, Salt Substitute, Lamb and Chick Peas.
- Spoon even amounts of mixture onto each grape leaf and roll.
- Place stuffed grape leaves, seam side down, in a 13"x9" baking dish coated with cooking spray to prevent sticking.
- Cover and bake at 350 degrees for 30 minutes.
- Serve warm with yougurt mixture.
Nutrition Facts : Calories 961.5, Fat 46.3, SaturatedFat 12.8, Cholesterol 68.2, Sodium 17489.6, Carbohydrate 107.4, Fiber 5.2, Sugar 11.3, Protein 49.2
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