Ingredients
- 1 jar grape leaves in brine, or 45 to 50 fresh leaves soaked in brine
- 1 tablespoon olive oil
- ⅓ cup finely chopped onion
- 1 small clove garlic, peeled, smashed and chopped fine
- ½ teaspoon ground cumin
- 6 tablespoons long-grain rice
- 3 ½ cups beef broth
- 6 ounces lean ground beef
- 4 teaspoons finely chopped parsley
- 1 ½ teaspoons kosher salt
- Freshly ground black pepper to taste
- Nutritional Information
Nutritional analysis per serving (46 servings)
27 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 1 gram protein; 2 milligrams cholesterol; 115 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
45 to 50 stuffed leaves
Preparation
- Drain grape leaves and rinse well under cold running water. Allow to soak in fresh water for at least 1 hour.
- Place olive oil in 1-quart souffle dish. Cook, uncovered, at 100 percent power in a high-power oven for 1 1/2 minutes. Stir in onion, garlic and cumin. Cook, uncovered, for 1 1/2 minutes.
- Stir in rice and 3/4 cup of the broth. Cover tightly with microwave plastic wrap. Cook for 10 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Allow to cool slightly. Stir in beef, parsley, salt and pepper.
- Place one grape leaf outside down on work surface. Remove stem with a small knife. Place 1 rounded teaspoon of the rice mixture in the center of the leaf. Fold the sides to the center and roll up. Place, seam side down in an 11- by- 7 by 2 1/2-inch glass dish. Repeat with remaining rice mixture and leaves.
- Pour 1 1/2 cups of the broth over the grape leaves. Cook, covered, for 18 minutes. Prick plastic to release steam.
- Remove from oven and uncover. Allow to stand until cool. Pour over remaining 1 1/4 cups beef broth. Cover and refrigerate for at least 2 hours.
Dining and Cooking