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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Robert Reily
[email protected]I love that this recipe uses fresh herbs. It really makes a difference in the flavor of the dish.
smsi suhin
[email protected]This recipe is a great way to introduce people to dolmades who might be hesitant to try the traditional version.
Sharky Lomeli
[email protected]Deconstructed Dolmades were a refreshing take on a classic dish. The flavors were bright and fresh, and the grape leaves added a nice crunch.
Shehzad Arif
[email protected]I was disappointed with this recipe. The filling was bland and the grape leaves were tough.
Shernalyn Julhaji
[email protected]This recipe was easy to follow and turned out great! The dolmades were so flavorful and the grape leaves were perfectly tender.
LeoWafc
[email protected]Deconstructed Dolmades were a fun and different way to enjoy grape leaves. The filling was delicious, and the grape leaves added a nice touch of flavor and texture.
Sumaira azhar
[email protected]I'm not sure I understand the point of deconstructing dolmades. It seems like more work for the same result.
Khan Mama
[email protected]This recipe is a great way to use up leftover grape leaves. I had some from a previous dolmades recipe, and this was the perfect way to use them up.
Don Best king
[email protected]Not a fan of the unstuffed version. I prefer traditional dolmades with the rice and meat filling inside the grape leaves.
Sanath Upandra
[email protected]Deconstructed Dolmades was a hit! The grape leaves were tender and flavorful, and the filling was perfectly seasoned. I especially loved the addition of the pine nuts and currants. Will definitely be making this again!