Grape Leaves
Grape Leaves
Servings
6
servingsPrep time
15
minutesCooking time
1
minuteIngredients
1 1/2 cups short-grain white rice
2 tbsp olive oil, plus more for greasing pan
1 large yellow onion, finely chopped
1 lb lean ground beef
1/2 tsp each kosher salt and freshly ground black pepper, plus more to taste
1/2 cup each chopped fresh mint, dill and parsley
1/2 tsp each kosher salt and freshly ground black pepper
1 (16-oz) jar grape leaves in brine, drained
4 cups low-sodium chicken broth
1 lemon, juice
Directions
- Cover rice with water in a large bowl for 15 minutes. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until tender, about 4-5 minutes. Add beef, and cook, breaking up into small crumbles with a wooden spoon as it cooks. Cook for about 8 minutes, until beef is cooked through and begins to brown. Season with salt and pepper.
- Combine ground beef, rice and herbs in a large bowl. Season with salt and pepper and drizzle with remaining olive oil. Grease a large heavy bottom skillet with olive oil and line with grape leaves. Place remaining grape leaves, textured-side-up, on a clean work surface. Spoon roughly 1 heaping teaspoon of beef mixture onto grape leaves. Fold in sides of grape leaves and roll up tightly. Repeat with remaining filling and grape leaves.
- Place stuffed grape leaves, seam-side-down, in prepared skillet. Pour in broth to cover stuffed grape leaves. Place a heat-proof plate on top of stuffed grape leaves. Cover with lid and cook on medium heat until half the liquid has been absorbed, about 30 minutes.
- Carefully remove plate, and drizzle grape leaves with lemon juice. Cover and continue to cook on low heat for 25-30 minutes, until fully cooked.
- Serve with Good Foods Plant Based Tzatziki Style Dip and enjoy.
Recipe Video
