DECONSTRUCTED DOLMADES (UNSTUFFED GRAPE LEAVES)
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.
Provided by Matt Redmond
Categories 100+ Everyday Cooking Recipes
Time 1h5m
Yield 4
Number Of Ingredients 14
Steps:
- Soak rice in a bowl of cool water for 15 to 30 minutes.
- 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.
Nutrition Facts : Calories 506.7 calories, Carbohydrate 54.7 g, Cholesterol 77.6 mg, Fat 21.1 g, Fiber 5 g, Protein 27.9 g, SaturatedFat 6.8 g, Sodium 3025.4 mg, Sugar 3.1 g
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Lianne Richards
[email protected]I followed the recipe exactly and they still didn't turn out right.
Robert Willhight
[email protected]This recipe was a bit too bland for my taste.
Waris Gujjar
[email protected]I'm not sure what went wrong, but mine didn't turn out as good as the picture.
Md Rara
[email protected]This was a great recipe! I used chicken instead of beef and it was still delicious.
Ishaq Nasar
[email protected]Definitely making this again!
Felix Ackah
[email protected]Yum!
Aliza_ _Rashid
[email protected]I've made dolmades before, but this recipe was a game-changer! The deconstructed version is so much easier to make and the flavors are just as good.
Fariha Aqib
[email protected]These were so easy to make and they turned out great! I used a mix of ground beef and lamb for the filling and they were so flavorful. The grape leaves added a nice touch of tang.
MT Whyte
[email protected]I'm not a huge fan of grape leaves, but I thought I'd give this recipe a try. I was pleasantly surprised! The filling was delicious and the grape leaves were not too overpowering.
Victor Moshez
[email protected]This recipe is a great way to enjoy the flavors of dolmades without all the hassle of stuffing grape leaves. The filling is flavorful and the grape leaves add a nice touch of acidity.
De'Marion Muex
[email protected]I made these for a party and they were a hit! Everyone loved the unique presentation and the delicious flavors. The filling was perfectly seasoned and the grape leaves added a nice touch of texture.
gloria brock
[email protected]These deconstructed dolmades were a delightful twist on the classic dish! The flavors were bright and fresh, with the grape leaves adding a subtle tartness. I loved the simplicity of the recipe, and it was a great way to use up some leftover grape le