Cooking Time: 45 min
Level of Difficulty: easy to moderate
Course: main meals
1/2 cup uncooked SunWest Harvest Medley rice blend (from Costco) or use long grain, brown and wild rice blend.
1 cup fat-free chicken broth
1 tsp olive oil
12 large grape leaves, fresh
1 cup water
1 tsp olive oil
1/2 cup onion, chopped
1/2 pound 90% lean raw ground beef
1 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp black pepper, fresh ground, or to taste
12 dry-roasted salted almonds, finely chopped
1/2 cup parsley, fresh, chopped
1 cup basil, fresh, chopped
- In a pot, combine the chicken broth, 1 tsp of the olive oil and the rice (1/2 cup). Cook over medium heat for 30 minutes or until tender. (While rice is cooking is a great time to go cut the grape leaves and fresh herbs).
- In a large skillet, place a steamer basket and one cup water. Cover and heat until boiling. Layer the fresh grape leaves in the basket and cover. Turn heat down to low and cook until leaves are fully steamed.
- In a medium skillet, add 1 tsp olive oil and the chopped onions. Cook the onions until they start to become translucent and tender.
- Crumble the ground beef over the onions and stir until browned. Sprinkle the ground beef with the allspice and cinnamon.
- Grind black pepper to taste over the beef and stir.
- Add the chopped parsley, basil and the chopped almonds to the beef. Stir until combined and the herbs are tender.
- As soon as rice is done, spoon it into the beef mixture and stir to combine.
- Take a grape leaf and lay it flat, backside up, on a cutting board or plate. Spoon three tablespoons of the beef mixture onto the center of the leaf and roll from the stem side wrapping the leaf points in over the beef into a somewhat tight roll.
- Place rolled and stuffed leaf seam side down on a plate. Continue rolling until all leaves are rolled.
- Spray the rolled leaves lightly with olive oil spray and then squeeze juice from half a lemon over the rolls.
Serve warm with rice if desired and fresh cucumbers.